The wallace whisky sauce for grilled salmon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg yolks | |
| 4 | fluid ounce | Fish stock |
| 2 | tablespoons | Wallace Whisky |
| 3 | fluid ounce | Crme fraîche or double cream |
| ½ | pounds | Cold butter; cut into cubes |
| Salt and pinch of cayenne pepper | ||
Directions
In a heavy saucepan, whisk the egg yolks with the crŠme fraîche, butter, whisky and fish stock over a low heat until the sauce is thick enough to coat the back of a spoon - about 5 minutes. (Note: the sauce will curdle if it gets too hot.) Take it from the heat and season with salt and cayenne pepper.
The sauce can be kept in a tepid bain marie for up to 15 minutes.
Makes 125fl oz/375ml sauce to serve 8-10 Converted by MC_Buster.
Converted by MM_Buster v2.0l.