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Marguery Sauce


Course : Seafoods
Serves: 8
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Ingredients:


2 large eggs yolks

1/2 medium juice of lemon

1 tablespoon water

20 large shrimp -- cooked, chopped

1/2 cup mushrooms -- sliced

1 cup butter -- melted

1 teaspoon flour

1 teaspoon paprika

1/2 pound crabmeat -- cooked

1/4 cup oyster liquor
 

Preparation / Directions:


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.

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