Instructions: In a heavy saucepan, whisk the egg yolks with the creme fraiche, 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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