| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
North, Atlantic, Fisheries |
1 |
servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 4 |
fl |
Fish stock |
| 2 |
tb |
Wallace Whisky |
| 3 |
fl |
Cr.me 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 cr.me 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.
A Message from our Provider:
“Jesus: He’s holding your atoms together”