Try this The Wallace Whisky Sauce for Grilled Salmon recipe, or contribute your own.
Suggest a better descriptionIn a heavy saucepan, whisk the egg yolks with the cr?me fra?che, 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. Makes 125fl oz/375ml sauce to serve 8-10
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Serving Size: 1 Serving (1043g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2587 | ||
Calories from Fat: 1949 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216.6g | 289 % | |
Saturated Fat 77.9g | 390 % | |
Monounsaturated Fat 95.8g | ||
Polyunsanturated Fat 34.3g | ||
Cholesterol 10069.4mg | 3098 % | |
Sodium 391.7mg | 14 % | |
Potassium 889.4mg | 23 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 29.3g | ||
Protein 129.4g | 185 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2587
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