Wallace Whiskey Sauce

• Preparation Time: 5 minutes
• Cook time: 15 minutes
• Yield: ---

Ingredients:

• 6 Egg Yolks
• 4 oz Fish Stock
• 2 Tbsp Wallace Malt Liqueur
• 3 oz Crème Fraîche or Double Cream
• 1/2 lb cold Butter, cut into cubes
• pinch of Cayenne Pepper
• Salt

Directions:

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.