Ingredients
Equipment
Method
- In a medium saucepan, melt butter over medium heat.
- Blend in flour, stirring constantly until bubbly. Add enough hot milk to form a paste.
- Gradually stir in the remaining milk, stirring constantly until smooth and thickened. Add sugar and stir until dissolved.
- Place egg yolk in a bowl and stir in about ¼ of the hot mixture; avoid cooking the yolk and whisk constantly until smooth.
- Return the egg-yolk mixture to a saucepan and whisk over low heat until thickened.
- Remove from heat and add vanilla. Let cool slightly.
Nutrition
Notes
To reheat the vanilla sauce, follow these simple steps to ensure it stays smooth and creamy:
-
Stovetop Method (Recommended):
- Pour the sauce into a small saucepan.
- Heat over low to medium-low heat, stirring constantly to prevent curdling or sticking.
- Warm it until it reaches your desired temperature (do not let it boil).
- Remove from heat and serve immediately.
-
Microwave Method (Quick Option):
- Pour the sauce into a microwave-safe bowl.
- Heat on medium power (50%) in 15-second intervals, stirring well between each interval.
- Repeat until the sauce is warm. Avoid overheating to prevent curdling.
-
Double Boiler Method (Gentlest Option):
- Place the sauce in a heatproof bowl set over a pot of simmering water (make sure the bowl doesn’t touch the water).
- Stir continuously until warmed through.
- This method provides even heat distribution, preventing scorching or curdling.
Tips:
- If the sauce has thickened too much during storage, add a splash of hot milk or cream while reheating and stir until smooth.
- Store any unused sauce in an airtight container in the fridge for up to 3 days.
