A smooth, creamy vanilla sauce with a luscious texture, ideal for enhancing soufflés, cakes, or fresh fruit with a touch of elegance.
Ingredients
1⁄2 cup butter
1 cup confectioners’ sugar
1 egg, well beaten
1⁄8 teaspoon salt
1 teaspoon vanilla extract
Directions
- In the bottom of a double boiler, bring water to boiling.
- Meanwhile, in the top of the double boiler beat butter with electric hand mixer on medium speed; gradually add confectioners’ sugar and beat until fluffy. Add beaten egg and salt; mix well. Place over the boiling water so that the upper pan is not touching the water. With electric mixer on medium speed beat until sauce is foamy and slightly thickened. Remove from heat. Stir in vanilla.
- Serve in a small pitcher for drizzling over warm soufflé.
