Buttermilk Creme Anglaise with Sage

Ingredients

1 Cup Buttermilk

6 Large Sage Leaves

1 1/2 Cups Heavy Cream

3/4 Cup Sugar

1 Cup Egg Yolks

Preparation

1. Puree the buttermilk and sage

2. Bring the buttermilk, heavy cream and sugar to a simmer

3. Temper some of the hot liquid into the yolks while whisking

4. Add this back to the remaining milk mixture

5. Cook over medium heat while stirring until thickened and coats a spoon

6. Strain and cool in an ice bath

NOTE: If sauce gets a little too thick when cool add a little milk to thin to desired consistency.

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