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Sauce Anglaise

Reviewed: Nov. 26, 2009
this is a ood recipe however try replacing some of the milk with cream for example if your using 1L of milk try using 600ml milk and 400ml double cream this gives you a much richer creamier end product oh and in response to another review if hyou need to use flour to thicken the sauce then you have not cooked the egg out enough, keep stiring over a low heat untill the sauce coats the back of a spoon, if you make a line on the spoon with your finger, it will stay there when ready
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