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"

Related Articles

Sauce au beurre ■■■■■■■■
Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More
Gribiche ■■■■■■■
Gribiche refers to a cold French sauce of mayonnaise, mixed with chopped capers, gherkins or dill pickles, . . . Read More
Buerre Meunière ■■■■■
Buerre Meunière is the French term for brown butter with chopped parsley, lemon juice and seasoning. . . . Read More
Garibaldi (Sauce) ■■■■■
Garibaldi (Sauce) : Garibaldi refers to a demi-glace sauce that has been seasoned with cayenne, garlic, . . . Read More
Beurre de Provence ■■■■■
Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, . . . Read More
Liaison ■■■■■
Liaison is a French culinary term for ingredients that is used for thickening sauces, soups, or other . . . Read More
Terbiye ■■■■■
Terbiye refers to a Turkish sauce made from egg yolk and lemon juice. Terbiye is frequently put as a . . . Read More
Dilis ■■■■
Dilis is the Filipino word for Anchovy/Anchovies. It is a small variety of fish about 15 centimeters . . . Read More
Pâte à Bombe ■■■■
A Pâte à Bombe is the French term for a mixture used as a base for making chocolate mousse and other . . . Read More
A la Nicoise ■■■■
A la Nicoise: a la Nicoise is a French term that literally means "in the style of Nice". It refers to . . . Read More