Whiskey Sauce for Fish

Guest Chef – Bob Cabana

Ease of preparation is moderate

Yield: 8-10 servings

Ingredients

• 6 egg yolks
• ½ cup fish stock
• 2 tablespoon scotch whisky
• 3/8 cup creme fraiche or double whipping cream
• 1 cup cold butter; cubed
• salt
• cayenne pepper

Directions

1. Whisk egg yolks, creme fraiche, butter, whisky, fish stock over low heat in pan.
2. Whisk until sauce is thick enough to coat spoon back, about 5 minutes. (Note: sauce will curdle if gets too hot).
3. Take from heat, season with salt and cayenne pepper.
4. The sauce can be kept in a tepid bain marie for up to 15 minutes.