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Ingredients
6 Egg Yolks
4 fl oz Fish Stock
2 Tbsp Wallace Whisky
3 fl oz Crème Fraîche or Double Cream
1/2 lb cold Butter, cut into cubes
Salt and pinch of Cayenne Pepper
Directions
In a heavy saucepan, whisk the egg yolks with the crème 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 125 fl oz sauce. Servings: 8 -10.
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