Recipe - Anglaise Sauce

2 cup Heavy cream
One half cup Sugar
1 Vanilla bean; split and
scraped
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
One fourth 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 # EM1A62 broadcast 10171997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse