Whisky Sauce

Categories: Scottish
Yield: 8 servings

6 Egg yolks
1/4 pt Fish stock
2 tb Scotch whisky
1/8 pt CrŠme Fraîche or double;
-(whipping) cream
1/2 lb Cold butter; cut into cubes
Salt and pinch of cayenne
-pepper

Whisk egg yolks, crŠme 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.

NOTES : A delicious sauce for any oily fish dish, especially good with
Grilled Salmon. See also Watercress Sauce.

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