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 Marguery Sauce
butter, egg yolks, paprika, lemon, mushrooms, oyster, shrimp, crab, water, flour
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,...
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| Creole Hollandaise Sauce - Recipe #22181 - Foodgeeks
egg yolks, hot sauce, white peppercorn, cayenne pepper, lemon, spring onion, salt, ghee
This is a step up from plain Hollandaise Sauce.
Beat the egg yolks over simmering water in a bowl or a double boiler until thick and remove from the heat. Add the clarified butter in a stream, beating...
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