|
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.
|
