Rich Vanilla Sauce

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




Rich Vanilla Sauce


Submitted by:

Stacey D-J


2 cups

Preparation time:

30 minutes


1/3 cup plus 1 tablespoon sugar

5 egg yolks (that’s right, 5!)

1 teaspoon cornstarch

2 cups half-and-half

2 ˝ teaspoons vanilla


In a heavy saucepan, mix sugar, yolks, and cornstarch until well-blended. In another saucepan, heat half-and-half to boiling; slowly pour into egg mixture, stirring with a wire whisk. Cook over low heat, stirring, until custard heavily coats the back of a spoon. Remove from heat and add vanilla. Place plastic wrap directly on the surface and cool. Serve chilled with berries.


Extraordinarily rich, wonderful and very pretty when spooned over berries in goblets…..Janie, this is another one to add to the list of things to eat when we’re terminal!