Basic Vanilla Sauce Recipe
Source: © EatingWell Magazine
Makes 1 cup
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RECIPE METHOD
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In a small saucepan over medium heat, bring the milk to a simmer.
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Meanwhile, in a medium bowl, whisk the egg yolks and the sugar together until a ribbon forms when the whisk is lifted from the mixture.
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Whisk constantly while slowly pouring the hot milk into the yolk-sugar mixture.
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Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble. The sauce is finished when you can dip a spoon into it, then draw your finger over the back of the spoon and have a track remain that is almost free of sauce.
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Remove the sauce from the heat and stir in the vanilla. Serve, or chill and use later.
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Serving Size = 2 tablespoons
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Recipe reprinted by permission of Doubleday. All rights reserved.
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