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Buttermilk Creme Anglaise with Sage

A great sauce when paired with a berry dessert.

Buttermilk Creme Anglaise with Sage

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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.