Buttermilk Creme Anglaise with Sage
A great sauce when paired with a berry dessert.
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3x5
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4x6
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.