Use for fish or poultry.
Recipe Name: Whisky sauce
Category: 18TH - 19TH CENTURY SCOTLAND
Serves: 8
6 egg yolks
1/2 Cup fish stock
2 Tblsp Scotch whisky
1/2 Cup crème fraîche or double (whipping) cream
1 Cup (1/2 lb) cold butter, cut into cubes
salt and pinch of cayenne pepper
Whisk egg yolks, crème 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.