If it's a dessert sauce:
I would make a cream anglais and steep star anise into the cream before adding your eggs and sugar.
To steep bring the cream to a boil, add 1-2 star anise and put a cover on it, leave it alone for 10-15 minutes. After 10-15 minutes remove the star anise and continue the recipe at the beginning subbing your anise steeped cream for the cream in the recipes.
If the star anise flavor isn't strong enough feel free to add the star anise back and steep longer. You can also bring it back up to a simmer and add fresh star anise to resteep one more time(I wouldn't do it more than twice).
Alternatively if you don't have full star anise you can add star anise extract or oil into the sauce at the end. I would also suggest adding a little anisette(anise liquor) at the end to help add a stronger flavor and complexity to the sauce.
2 Comments
I would make a cream anglais and steep star anise into the cream before adding your eggs and sugar.
To steep bring the cream to a boil, add 1-2 star anise and put a cover on it, leave it alone for 10-15 minutes. After 10-15 minutes remove the star anise and continue the recipe at the beginning subbing your anise steeped cream for the cream in the recipes.
If the star anise flavor isn't strong enough feel free to add the star anise back and steep longer. You can also bring it back up to a simmer and add fresh star anise to resteep one more time(I wouldn't do it more than twice).
Alternatively if you don't have full star anise you can add star anise extract or oil into the sauce at the end. I would also suggest adding a little anisette(anise liquor) at the end to help add a stronger flavor and complexity to the sauce.
http://allrecipes.com/recipe/creme-anglaise-i/