Whiskey sauce for fish

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
• Ease of preparation is moderate

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. The sauce can be kept in a tepid bain marie for up to 15 minutes.