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Randy Smith

Whisky Sauce

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CATEGORY CUISINE TAG YIELD
Eggs, Seafood, Dairy Scottish Scottish 8 servings

INGREDIENTS

6 Egg yolks
1/4 pt Fish stock
2 tb Scotch whisky
1/8 pt Cr.me Fraîche or double; (whipping) cream
1/2 lb Cold butter; cut into cubes
Salt and pinch of cayenne pepper

INSTRUCTIONS

Whisk egg yolks, cr.me fraîche, butter, whisky, fish stock over low heat in
pan.
Whisk until sauce is thick enough to coat spoon back, about 5 minutes.
(Note: sauce will curdle if it gets too hot.)
Take from heat, season with salt and cayenne pepper.
The sauce can be kept in a tepid bain marie for up to 15 minutes.
Converted by MC_Buster.
NOTES : A delicious sauce for any oily fish dish, especially good with
Grilled Salmon. See also Watercress Sauce.
Converted by MM_Buster v2.0l.

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