Anglaise Sauce

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Title: Anglaise Sauce
Yield: 1 Servings
Categories: Sauces, Desserts


2 c Heavy cream
1/2 c Sugar
1 Vanilla bean; split and
5 Egg yolks

In a saucepan, over high heat, whisk the cream together with the sugar and
vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat
the egg yolks until thick and frothy. Temper the egg yolks by stirring just
1/4 cup of the sauce into the yolks, until incorporated. Turn the egg yolk
mixture into the sauce and stir until thoroughly blended. Return the
saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent
scorching. Remove from the heat. Strain through a fine mesh sieve.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD -


Recipe by: Emeril Lagasse