Lectin-Free Vanilla Sauce

This lectin-free vanilla sauce is a smooth, lightly sweetened custard designed to complement a wide range of desserts without compromising dietary guidelines. Made with sheep’s milk, egg yolks, and arrowroot starch, it delivers classic vanilla flavor with a creamy texture while remaining free of grains, legumes, and refined sugars. The sauce thickens gently on the stovetop and can be served warm or chilled, making it a versatile addition to fruit, cakes, or plated desserts.

Yield: About 2 cups

Diet: Lectin-free, gluten-free

Ingredients

• 2 cups sheep’s milk

• 1/4 cup allulose (adjust to taste)

• 2 large egg yolks

• 2 tablespoons arrowroot starch

• 1 teaspoon vanilla powder(or 1 teaspoon pure vanilla extract)
  

Instructions

1. Whisk the custard base In a medium bowl, whisk together 1 cup of the milk, the allulose, egg yolks, arrowroot starch, and vanilla until completely smooth.

2. Heat remaining milk Pour the remaining milk into a saucepan and heat over medium heat, stirring frequently, until it just begins to simmer. Do not boil.

3. Thicken the sauce Slowly pour the egg mixture into the hot milk while whisking constantly. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.

4. Finish and serve Remove from heat immediately. Serve warm or allow to cool slightly before refrigerating.

   
   

Storage

• Store covered in the refrigerator for up to 3–4 days

• Reheat gently over low heat, stirring often