Shelly's Recipe

WHISKEY SAUCE for Salmon

Category: Sauces, Marinades, Spices, Glazes and Rubs

6 egg yolks
4 oz fish stock
2 tbsp whisky
3 oz creme fraiche or double cream
1/2 lb cold butter, cut into cubes
Pinch of cayenne pepper
Salt

In a heavy saucepan, whisk the egg yolks with the crème fraîche, butter, whisky and fish stock over a low heat until the sauce is thick enough to coat the back of a spoon- about 5 minutes.

(Note: the sauce will curdle if it gets too hot.) Take it from the heat and season with salt and cayenne pepper. The sauce can be kept in a tepid bain marie for up to 15 minutes. Serve with grilled salmon in ramekins or pour small amount across fillet.