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The Wallace Whisky Sauce For Grilled Salmon

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy Atlantic, Fisheries, North 1 Servings

INGREDIENTS

6 Egg yolks
4 Fish stock
2 T Wallace Whisky
3 Crme fraîche or double
cream
1/2 lb Cold butter, cut into cubes
Salt and pinch of cayenne
pepper

INSTRUCTIONS

In a heavy saucepan, whisk the egg yolks with the crme 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 904
Calories From Fat: 787
Total Fat: 88.8g
Cholesterol: 1311.3mg
Sodium: 111.9mg
Potassium: 245.5mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: <1g
Protein: 19.3g


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