Yield: 1 servings
|6 \N||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|
|\N \N||Salt and pinch of cayenne pepper|
In a heavy saucepan, whisk the egg yolks with the crme 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.