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Anglaise sauce PDF Print E-mail
Written by Gloria   
Saturday, 21 February 2009 01:00
Anglaise sauce is a French term literally means "English sauce". It refers to a light egg custard or a velouté sauce with chopped yolks of hard boiled eggs, pepper, lemon, nutmeg and anchovy butter.
It is also known as creme anglaise or sauce a l'anglaise

Anglaise is pronounced "ahn-glehz"

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Sauce - Creme Anglaise
Sauce - Creme Anglaise
Sauce - Creme Anglaise WIth Jack Daniels
Sauce - Creme Anglaise WIth Jack Daniels
French Vanilla Ice Cream
French Vanilla Ice Cream
Cool Ice Cream Base to Under 40ºF (4ºC)
Cool Ice Cream Base to Under 40ºF (4ºC)
After Tempering Mixture, Return to Pot
After Tempering Mixture, Return to Pot
Preparing Ice Bath to Cool Ice Cream Base
Preparing Ice Bath to Cool Ice Cream Base
 

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