Vaniljsås: The easy Swedish vanilla sauce recipe

Vaniljsås, this smooth Swedish vanilla sauce, pairs beautifully with any dessert! It embodies all the gentleness of the Scandinavian way of life, where pleasure is found in the small moments shared around the table over homemade desserts. Welcome to this new episode of Linnea Lund's Culinary Fridays, where we share one of our favourite Swedish dishes for you and your loved ones to try at home.

 

What is Vaniljsås?

Vaniljsås is a creamy vanilla sauce, a true staple of Swedish baking. Its silky texture and delicate vanilla flavour make it the ideal accompaniment to many traditional desserts. Unlike a classic crème anglaise, Swedish Vaniljsås stands out for its airy consistency, achieved by folding in whipped cream. This recipe has been passed down from generation to generation in Swedish families.

 

Vaniljsås Ingredients

To prepare this delicious Swedish vanilla sauce, you will need:

• 1 vanilla pod
• 120 ml heavy cream
• 180 ml whole milk
• 2 egg yolks
• 2 tablespoons caster sugar (reduce the amount if the whipped cream used at the end of preparation is already sweetened)
• 2 teaspoons potato starch or cornstarch
• 180 ml whipped cream (to be folded in at the end of preparation)

 

How to Make Vaniljsås: a creamy recipe step by step

The beauty of this Vaniljsås recipe lies in patience and a gentle touch. Here's how to proceed:

1. Start by splitting the vanilla pod in half lengthwise to release all its aromas.
2. In a non-stick saucepan, bring the cream, milk and vanilla pod to a boil, stirring constantly. Then remove from the heat and let the vanilla infuse for 10 to 15 minutes: this step is what gives the sauce all its aromatic depth.
3. Remove the vanilla pod. In a separate bowl, whisk the egg yolks, sugar and starch until smooth, then gently stir in a little of the still-warm cream-vanilla mixture to temper the eggs. Mix well, then pour everything into the rest of the vanilla cream.
4. Let it simmer over medium-low heat, stirring constantly, until the sauce thickens. Take your time: rushing the sauce risks burning it, and too vigorous a boil would curdle the mixture. Once the right consistency is reached, let it cool.
5. Finally, whip some cream until soft peaks form (or use ready-whipped cream), then gently fold it into the cooled vanilla sauce. This final step brings the airy lightness so characteristic of Vaniljsås.

Serve cold or slightly warmed with your favourite dessert! This sauce keeps for two to three days in the refrigerator in an airtight container, making it a practical preparation to make ahead when hosting family and friends.

 

Which dessert goes with Vaniljsås?

This vanilla sauce pairs wonderfully with almost any dessert. Try it with Äppelkaka (Swedish apple cake) for an irresistible warm-cold contrast, or with Kanelbullar (the famous cinnamon buns) for a sweet, creamy and utterly delicious touch. It also goes beautifully with crumbles, fruit tarts and all kinds of soft, fluffy cakes.

 

Variations on the traditional recipe

Although the classic Vaniljsås recipe is already perfect, you can personalise it to suit your taste. Some add a pinch of cardamom, that spice so dear to Nordic baking, for a warm and fragrant note. Others replace part of the sugar with vanilla sugar to intensify the flavour even further. For a lighter version, you can reduce the amount of whipped cream added at the end.