Vanilla Sauce

Ingredients

• 1 cup (240 ml) heavy whipping cream or 10% yogurt
• 2 tablespoons sugar (or adjust to taste)
• 1 teaspoon vanilla extract (or 1 vanilla bean)
• 1 teaspoon cornstarch (optional, for thickening)
• 1 egg yolk (optional, for extra richness)

Instructions

1. Combine Ingredients: In a bowl, whisk together the cream/yogurt, sugar, and vanilla extract (or scraped vanilla bean seeds). If you're using cornstarch for thickening, mix it with a small amount of yogurt first to make a slurry, then add it to the rest of the mixture.
2. Thicken the Sauce (Optional): If you'd like a thicker sauce, you can add an egg yolk. Whisk it into the mixture and gently heat the sauce in a saucepan over low to medium heat, stirring constantly. If you're not using an egg, you can just heat it slightly to combine the flavors, but make sure not to overheat, as yogurt can curdle.
3. Cook Until Smooth: If you're using the egg or cornstarch, cook the mixture for about 5 minutes, stirring constantly, until it thickens slightly. Don't let it boil.
4. Cool and Serve: Let the sauce cool a bit before serving, or chill it in the fridge if you prefer it cold. This vanilla yogurt sauce works great as a topping for desserts like fruit, cakes, or pancakes.

The yogurt (if used) will give the sauce a tangy flavor, but it balances well with the sweetness and vanilla. Enjoy!

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