Sauce Anglaise
Sauce Anglaise Recipe
Article on sauce anglaise
Sauce anglaise, also known as English custard, is a classic French sauce that is commonly used as a dessert accompaniment or as a base for other sweet sauces. It is a simple yet delicious sauce made with just a few basic ingredients, including eggs, sugar, milk, and vanilla. In this article, we will explore the history and preparation of this popular sauce.
History of Sauce Anglaise
Despite its name, sauce anglaise did not originate in England. Instead, it was created in France in the 18th century, during the reign of King Louis XV. The sauce was originally called crème anglaise, which translates to "English cream," because it was believed that the English had a particular fondness for custards and creamy desserts.
The popularity of sauce anglaise quickly spread throughout Europe and became a staple in French cuisine. Today, it is still widely used in desserts, such as crème brûlée, bread pudding, and fruit tarts.
Preparation of Sauce Anglaise
To make sauce anglaise, you will need the following ingredients:
1 cup whole milk
1/2 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
Instructions:
In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes light and frothy.
Slowly pour the hot milk into the egg mixture while whisking continuously. This will help prevent the eggs from curdling.
Return the mixture to the saucepan and place it over low heat. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5 to 7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Strain the sauce through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Allow the sauce to cool to room temperature, then cover and refrigerate until ready to use.
Sauce anglaise can be served warm or cold, depending on your preference. If you plan to serve it cold, be sure to chill it in the refrigerator for at least an hour before serving.
Variations of Sauce Anglaise
While the basic recipe for sauce anglaise is simple and delicious, there are many variations that can be made to suit different tastes and preferences. Here are some ideas:
Chocolate Sauce Anglaise: Add 1/2 cup of chopped chocolate to the hot milk mixture before whisking in the egg yolks and sugar.
Orange Sauce Anglaise: Add 2 teaspoons of orange zest to the hot milk mixture before whisking in the egg yolks and sugar.
Cinnamon Sauce Anglaise: Add 1 cinnamon stick to the hot milk mixture and let it steep for 10 minutes before whisking in the egg yolks and sugar.
Conclusion
Sauce anglaise is a classic French sauce that has stood the test of time. Its creamy texture and delicate vanilla flavor make it the perfect accompaniment to a wide range of desserts. With just a few basic ingredients and a little bit of patience, you can easily make this delicious sauce at home. Whether you prefer it warm or cold, sauce anglaise is sure to impress your guests and add a touch of sophistication to any dessert.
