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Recipe Name: Anglaise Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Heavy cream
1/2 Cup(s) Sugar
1 Vanilla bean, split and
5 Egg yolks
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. Recipe Source: EMERIL LIVE with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A62 broadcast
10-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 11-08-1997 Recipe by:
Emeril Lagasse

Nutrition (calculated from recipe ingredients)
Calories: 1479
Calories From Fat: 977
Total Fat: 110.5g
Cholesterol: 1228mg
Sodium: 131.7mg
Potassium: 271.7mg
Carbohydrates: 109.6g
Fiber: 0g
Sugar: 100.5g
Protein: 18.1g

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