| 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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