Marguery Sauce

Title:
Marguery Sauce

Yield:
8 Servings

Categories:
Creole,
Fish,
Seafood,
Sauces




Ingredients:





     2    Eggs yolks


   1/2    Juice of lemon


     1 tb Water


    20    Shrimp,cooked,chopped


   1/2 c  Mushrooms,sliced


     1 c  Butter,melted


     1 ts Flour


          Paprika


   1/2 lb Crabmeat,cooked


   1/4 c  Oyster liquor






 1. Over hot (not boiling) water in double boiler, beat egg yolks with whisk


 until fluffy.


 2. Very slowly pour melted butter into yolks, whisking until thick.


 3. Add lemon juice, flour, water, paprika, shrimp, crabmeat, mushrooms and


 oyster liquor; heat. Season to taste.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini