Marguery Sauce

Recipe Ingredients

2		Eggs yolks
1 cup	198g / 7oz	Butter - melted
1/2		Juice of lemon
1 teaspoon	5ml	Flour
1 tablespoon	15ml	Water
		Paprika
20		Shrimp - cooked, chopped
1/2 lb	227g / 8oz	Crabmeat - cooked
1/2 cup	118ml	Mushrooms - sliced
1/4 cup	59ml	Oyster liquor

Recipe Instructions

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.

Source:
Mothers in New Orleans

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