Anglaise Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Heavy cream,
1/2 cup: Sugar,
1: Vanilla bean split and,
Scraped,
5: Egg yolks,
Directions:
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
EMERIL LIVE SHOW #EMIA62
Source from luhu.jp
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
EMERIL LIVE SHOW #EMIA62
Source from luhu.jp
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Emeril