Close would be : Aang (as in the word Yang only with an a ) - glaze . Aang- glaze.
But if you ask a Speaker of French that give it to you.
Unless the sauce is badly split/curdled, you can try to add a small amount of very cold water.About 2 tspns for 300ml of Creme Anglaise. What this does is it binds the fats/solids that have separated causing the sauce to split. Then you need to whisk and hopefully it will come back together again....if this does not work, start over again unfortunately
Vous légumes et mayonaisse râpés par utilisation juste Je suis anglaise
Yes (We)
An example of a stirred custard is crème anglaise, a smooth, pourable sauce made from egg yolks, sugar, and milk or cream. It is typically cooked gently over low heat while constantly stirring until it thickens slightly. Crème anglaise is often used as a dessert sauce to accompany cakes, fruits, or ice cream. Another common stirred custard is pastry cream, which is used as a filling for pastries and desserts.
Une anglaise folle / une folle anglaise
Custard is any of a variety of food preparations based on a mixture of milk or cream, and egg yolk. Varieties of custard include creme anglaise, a pouring sauce, to crème pâtissière, a thick pastry cream.
elle est de nationalité anglaise, elle est anglaise
No hablada Anglaise
Crème Anglaise is French for English cream, it is a light custard made from eggs, milk, sugar and vanilla.
pch answer; Wine And TarragonAnswersauce charcutiere is sauce Robert garnished with juienne of gerkins
Capote anglaise, but in reality préservatif.
la crème anglaise