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- Source: Emeril Live EM1A62E
- Dish Type: Sauces
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Anglaise Sauce
Instructions
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.
Yield: 2 1/2 cups
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean split and scraped
- 5 egg yolks
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