Wallace Whiskey Sauce

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


  • 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


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.