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Anglaise is a French word meaning English. In cuisine, an Anglaise sauce is a sauce made with egg yolks, butter, and cream, and is used as a pouring sauce or as a base for other sauces. It is similar to Hollandaise sauce, but without the addition of vinegar or lemon juice.
The first recorded recipe for Anglaise sauce appeared in François Pierre La Varenne's Le Cuisinier François in 1651. La Varenne's recipe called for equal parts of cream and milk, to which were added four yolks of eggs, a bit of flour, and salt. The mixture was then cooked over a slow fire, stirring constantly. Once thickened, the sauce was strained and served.
Anglaise sauce became popular in England during the 18th century. The first English recipe for Anglaise sauce appeared in The Art of Cookery, Made Plain and Easy by Hannah Glasse in 1747. Glasse's recipe called for milk, cream, and salt to be brought to a boil, then flour mixed with egg yolks to be added to the mixture. The mixture was then cooked over a slow fire, stirring constantly, until it thickened. Once thickened
When making anglaise sauce, it is important to use fresh ingredients for the best flavor. Start by heating the milk, cream, and sugar in a saucepan until it is hot, but not boiling. Separately, whisk egg yolks and cornstarch together until the mixture is smooth. Take the hot milk mixture and slowly add it to the egg yolk mixture, whisking constantly to avoid cooking the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Take care to not boil the sauce, as this can cause it to curdle. Remove the sauce from the heat and stir in the vanilla extract. Allow the sauce to cool before serving.
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