Marguery Sauce
Yield
8 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| ½ | each |
lemon
juice only |
|
| 1 | tablespoon |
water
|
|
| 20 | each |
shrimp
cooked, chopped |
*
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | cup |
butter
melted |
|
| 1 | teaspoon |
all-purpose flour
|
|
| 1 | x |
paprika
|
*
|
| ½ | pound |
crab meat
cooked |
|
| ¼ | cup |
oyster liqueur
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 0.5 | each |
lemon
juice only |
|
| 15 | ml |
water
|
|
| 2E+1 | each |
shrimp
cooked, chopped |
*
|
| 118 | ml |
mushrooms
sliced |
|
| 237 | ml |
butter
melted |
|
| 5 | ml |
all-purpose flour
|
|
| 1 | x |
paprika
|
*
|
| 226.8 | g |
crab meat
cooked |
|
| 59 | ml |
oyster liqueur
|
* |
Directions
Over hot (not boiling) water in double boiler, beat egg yolks.
Very slowly pour melted butter into yolks, whisking until thick.
Add lemon juice, flour, water, paprika, shrimp, crabmeat, mushrooms and oyster liquor; heat.
Season to taste.
