Title: The Wallace Whisky Sauce for Grilled Salmon
Categories: North, Atlantic, Fisheries
Yield: 1 servings

6 Egg yolks
4 fl Fish stock
2 tb Wallace Whisky
3 fl CrŠme fraîche or double
-cream
1/2 lb Cold butter; cut into cubes
Salt and pinch of cayenne
-pepper

In a heavy saucepan, whisk the egg yolks with the crŠme 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

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Converted by MM_Buster v2.0l.