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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Whisk egg yolks, crŠme 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.
NOTES : A delicious sauce for any oily fish dish, especially good with Grilled Salmon.
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