Sauce Anglaise Recipe - Allrecipes.com
  • READY IN 35 mins

Sauce Anglaise

Recipe by  

"This is a vanilla sauce that you can use with souffles, ice cream, or almost any other desserts that would normally go well with vanilla. This is not for beginners, it is very difficult to gauge the correct temperature and not overcook the eggs without a candy thermometer."

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings

Directions

  1. Fill a large bowl or dishpan with ice, and place a pot or bowl large enough to hold all of your ingredients into the ice. This is where you will pour the sauce when finished.
  2. Place the milk and vanilla beans into a large saucepan or pot over medium heat, and bring to a boil. While waiting for the milk to boil, whisk together the egg yolks and sugar in a medium bowl until thick and creamy.
  3. When the milk comes to a boil, gradually whisk it into the egg whites, stirring constantly so that the hot milk does not scramble the yolks. Then pour the mixture back into the pot and place over low heat. Remove the vanilla beans. The seeds may be scraped out, and returned to the sauce if desired.
  4. Stir constantly over low heat until the cream coats the back of a metal spoon. Do not allow it to boil. This part is very tricky, it is a fine line between done and overcooked. If you can, use a thermometer to cook the mixture to 182 degrees F (83 degrees C). If you start to see any signs of egg lumps, immediately remove from the heat.
  5. Pour the sauce into the awaiting container in the ice bath. This will stop the cooking process. If your sauce had small chunks of egg, you may strain it through a sieve on its way into the container.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Aug 21, 2008

Small point - step 3 mentions egg whites. Give this recipe to a novice & they would be wondering what to do as there are none in the recipe. That aside, great recipe & method. I made some saffron & honey ice cream from it.

 
Oct 08, 2003

A classic, always very nice. The only tip I can add is to temper the eggs by adding a small amount of milk to the yolk mixture first (enough to make the yolk mixture fairly hot) before pouring into the hot pot. This will help prevent the eggs from cooking in lumps in the mixture.

 

4 Ratings

Nov 27, 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

 
Sep 27, 2004

sure, this is the ONE...! But do not forget that you can use some flour to thicken the cream. I prefer a sauce with a yogourt aspect...

 

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Nutrition

  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 31 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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