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
- Whisk egg yolks, creme fraiche, 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 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.