3. Strawberry Sauce
3 cups strawberries, diced
1 cup granulated sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by ⅓ to ½ in volume, approximately 15 minutes, stirring occasionally.
Syrup will thicken upon standing so simply whisk in more water to reached desired consistency if needed.
Use the syrup as-is, or strain through a wire mesh strainer for a clear, smooth syrup.
Store in an airtight containers and keep it refrigerated. Use this homemade strawberry syrup as a topping on pancakes, milk, yogurt, sandwiches, etc.
4. Classic Vanilla Sauce (Crème Anglaise Style)
1 cup milk (or half milk, half cream for richness)
3 egg yolks
1/4 cup sugar
1 tsp vanilla extract (or ½ vanilla bean, scraped)
Instructions:
In a saucepan, heat the milk over medium heat until just steaming—don’t boil.
In a bowl, whisk the egg yolks with sugar until pale and slightly thickened.
Slowly pour a bit of the warm milk into the yolks, whisking constantly to prevent scrambling.
Pour everything back into the saucepan. Stir over low heat with a wooden spoon or spatula until the sauce thickens enough to coat the back of the spoon (about 170–175°F).
Remove from heat, stir in vanilla extract or the seeds from the vanilla bean.
For extra smoothness, strain through a fine mesh sieve.
Cool or serve warm. It thickens slightly as it cools.
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