Okay so I have to be honest with you.
…I did not intend for this to be a strawberry sauce. I actually was attempting to make strawberry curd, but it never thickened up.
After seeing that it had failed to become “curd like” I tried to think of what I could do with this thick, strawberry sauce. It was nice and creamy, not overly sweet, very tasty, and a pretty pink color. But I still wasn’t sure what to do with it. So I let the sauce sit in my fridge while I pondered.
(Feel free to ponder while you read how to make this tasty treat!)
Ingredients
Recipe from HungryCravings.com
- 14 0z organic strawberries
- 2 large eggs
- 3 large egg yolks
- 1/3 cup sugar
- 3 tbsp organic unsalted butter, cut into pieces
- 1 tbsp lemon juice
To Make the Sauce (curd)
- Blend the strawberries, and strain the seeds.
- In a saucepan, bring the strained strawberries to a soft simmer.
- In a separate bowl, whisk together the eggs and sugar.
- While continuing to whisk, slowly (in a thin stream) pour the simmered strawberries into the egg and sugar mixture.
- Place the bowl with the strawberry mixture over a pan of simmering water (double boil).
- Continue to whisk for about 5 minutes then stir in the butter and lemon juice. – At this point it should have thickened and be “curd like” but for some reason my did not.
I made chocolate macarons a few days later and attempted to fill a few with the strawberry sauce. They were good, but it wasn’t thick enough for macarons.
That same weekend I went to my BF’s mom’s house and brought some to her. Of course, my BF and one of his friends came up with the grand idea to dip vanilla oreos in the sauce. This was a tasty idea! (Keep that in mind if you decide to make this for yourself.)
But there was still more left. And when it came time to top off the strawberry rhubarb crostata with something fun, I made some softly whipped cream and stirred in some of this tasty sauce. This was my favorite creation of all!
