The wallace whisky sauce for grilled salmon

Yield: 1 servings

Measure Ingredient
6 \N Egg yolks
4 fluid ounce Fish stock
2 tablespoons Wallace Whisky
3 fluid ounce CrŠme 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 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.

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