This is a smooth, dreamy version of Ruth’s Chris Steak House-style vanilla sauce — based on the German classic Vanillesoße. It’s warm, velvety, and so easy to make, you’ll start pouring it over everything. Bread pudding? Yup. Berries? Sure. Straight from the spoon? Obviously.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 10 mins
- Flavor: rich, sweet, vanilla-drenched
- Great for: drizzling, dunking, devouring
Why I Like This Recipe
Honestly, this sauce feels like dessert giving you a warm little hug. It’s thick but pourable, sweet but not too much — and don’t even get me started on that real vanilla smell while it’s heating up. I made it once for a bread pudding and ended up eating it by the spoonful from the fridge the next day. No regrets. Only vibes.
Ingredients
- 1¾ cups whole milk
- ½ cup heavy cream
- 1 vanilla bean, scraped or 1 Tbsp vanilla extract
- ¼ cup granulated sugar
- 2 large egg yolks
- 3 tsp cornstarch
- ⅛ tsp salt
How To Make House Vanilla Sauce
- Whisk the base: In a bowl, mix egg yolks, sugar, cornstarch, and salt until smooth.
- Heat the milk: In a saucepan, warm the milk, cream, and vanilla over medium — don’t let it boil, just hot enough to steam.
- Temper the eggs: Slowly whisk ½ cup of the hot milk into the yolk mixture.
- Combine everything: Pour egg mix back into the saucepan with the rest of the milk. Whisk non-stop over medium heat. Sauce thickens in about 3–5 mins — don’t boil!
- Strain it: Pour through a fine mesh sieve into a bowl.
- Serve warm or cold: Up to you. It’s good either way. Store in fridge for up to 3 days.
Tips for Success
- Don’t skip tempering the eggs — unless you want scrambled sauce.
- Straining = silky texture. Always worth the extra step.
- Real vanilla bean makes it ✨luxurious✨ but extract works fine too.
- Stir the whole time it’s on heat. It’s needy, but in a good way.
- Want it thicker? Add a touch more cornstarch. Thinner? Less.
Storage and Reheating
- Fridge: Keeps up to 3 days. Reheat gently on the stove — low and slow.
- Freezer: Not great. Texture gets funky.
- Reheating: Stovetop over low with a splash of milk. Microwave works but stir often.
FAQs
Sure, but the cream gives it that silky texture. Worth it.
Bread pudding, cakes, pancakes, berries, waffles, spoons…
Yup — add another teaspoon of cornstarch if you want it closer to a custard.
Not exactly — it’s lighter, smoother, pourable.
Yes! Just reheat gently and whisk before serving.
House Vanilla Sauce Recipe
Course: SauceCuisine: German-AmericanDifficulty: Easy10
servings5
minutes10
minutes96
kcalA silky, homemade vanilla sauce perfect for drizzling over bread pudding, fruit, or pancakes — sweet, simple, and spoon-worthy.
Ingredients
1¾ cups whole milk
½ cup heavy cream
1 vanilla bean or 1 Tbsp extract
¼ cup sugar
2 egg yolks
3 tsp cornstarch
⅛ tsp salt
Directions
- Whisk egg yolks, sugar, cornstarch, salt in a bowl.
- Heat milk, cream, and vanilla in a saucepan.
- Temper eggs with hot milk, then combine.
- Cook on medium heat, whisking constantly, until thick
- Strain sauce. Serve warm or cold.
Notes
- Temper eggs or sauce will curdle
- Straining gives the best texture
- Store covered in fridge, lasts 3 days
- Add extra cornstarch for thicker sauce
