Whisky Sauce
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INGREDIENTS
INSTRUCTIONS
Whisk egg yolks, cr?me fra?che, 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. See also Watercress Sauce.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (148g) | ||
| Recipe Makes: 8 servings | ||
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| Calories: 334 | ||
| Calories from Fat: 245 (73%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.2g | 36 % | |
| Saturated Fat 9.8g | 49 % | |
| Monounsaturated Fat 12g | ||
| Polyunsanturated Fat 4.3g | ||
| Cholesterol 1258.8mg | 387 % | |
| Sodium 71.7mg | 2 % | |
| Potassium 132.2mg | 3 % | |
| Total Carbohydrate 3.7g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 3.7g | ||
| Protein 16.5g | 24 % | |
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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. |
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Calories per serving: 334
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