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The Wallace Whisky Sauce For Grilled Salmon

Yield: 1 servings

Ingredients and directions for this recipe

6 Egg yolks
4 fl Fish stock
2 tb Wallace Whisky
3 fl Crme fra?he or double
-cream
1/2 lb Cold butter; cut into cubes
Salt and pinch of cayenne
-pepper

In a heavy saucepan, whisk the egg yolks with the crme fra?he, 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

See also:
Previous recipe The Vulcan Death Grip
Next recipe The Wedge Of Light

Or try one of these recipes:
Charred Pico De Gallo
Foil Baked Pot Roast