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Epicurious

Blackberry Sauce

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split and seeds scraped
1/4 cup good-quality blackberry preserves
4 large egg yolks
3 tablespoons sugar
2 teaspoons crème de cassis or crème de mûre

Preparation

  1. Step 1

    Bring the milk, heavy cream, vanilla bean and seeds, and blackberry preserves to a simmer in a small saucepan over medium heat.

    Step 2

    Meanwhile, fill a large bowl halfway with ice water and have ready a smaller bowl that will fit inside it. Also have ready a fine-mesh strainer.

    Step 3

    Whisk together the egg yolks and sugar in a medium bowl until pale. Slowly whisk in the warm milk mixture until combined. Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon, about 4 minutes. Stir in the crème de cassis.

    Step 4

    Remove the sauce from the heat, immediately strain the mixture into the smaller bowl, and set in the ice bath to stop the cooking, stirring until the mixture is cool. Cover and refrigerate for at least 1 hour and up to 8 hours before serving.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsSauceAmericanCrème de CassisLiqueurAlcoholBeveragesNut FreeGluten FreeVegetarianMake AheadSimmerCookbooks
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