The Wallace Whisky Sauce For Grilled Salmon
| 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)
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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