Vanilla sauce without eggs
4 servings
15 minutes
Eggless vanilla sauce is a delicate, aromatic alternative to classic custard, perfect for those avoiding eggs in their diet. Its history traces back to European culinary traditions where sauces with natural vanilla are valued for their subtle flavor and versatility. The light texture and rich vanilla aroma make this sauce an ideal complement to pancakes, waffles, and fruit desserts. It has a velvety consistency, and the butter adds softness and depth of flavor. Without eggs, this sauce is lighter yet retains its thickness and richness thanks to the combination of flour and milk. Its simplicity in preparation makes it an excellent choice for home cooking.
1
Add sugar to half of the milk and put it on the heat. Mix the remaining milk with flour (better with a mixer to avoid lumps).
- Milk: 250 ml
- Sugar: 5 tablespoon
- Wheat flour: 3 tablespoons
2
When the milk with sugar boils, pour in the flour mixture in a thin stream while constantly stirring.
- Milk: 250 ml
- Wheat flour: 3 tablespoons
3
Remove from heat and add ground vanilla and butter. Mix everything well until smooth consistency.
- Vanilla: 1 teaspoon
- Butter: 50 g
4
Cool it down and it can be served with pancakes or used as a standalone dish.
