Marguery Sauce

Marguery sauce is a Creole classic that starts as a hollandaise and then gets loaded with seafood. Egg yolks and melted butter are whisked together over a double boiler into a thick, glossy emulsion, then shrimp, crabmeat, sliced mushrooms, and oyster liquor fold in for a sauce that’s rich, briny, and deeply savory.

This sauce is traditionally served over baked or poached fish, particularly sole or trout. The oyster liquor adds a concentrated sea-flavor backbone that ties the shrimp and crab together, while a squeeze of lemon and a hit of paprika keep the richness in check.

The whole thing comes together in about 20 minutes, and the technique is straightforward if you’ve ever made hollandaise. The double boiler does the work of keeping the eggs from scrambling.

Chef Tips

• Pour the melted butter into the yolks in a very slow, thin stream while whisking constantly. Too fast and the emulsion breaks, leaving you with greasy, separated sauce.
• Keep the water in the double boiler at a gentle simmer, never a boil. Boiling water scrambles the yolks before the butter has a chance to emulsify.
• Use fresh oyster liquor if you can get it (the liquid from freshly shucked oysters). Bottled works but has less depth.
• If the sauce starts to look oily or separated, whisk in a teaspoon of cold water. It can often rescue a breaking emulsion.

Variations

• Lobster Marguery: Swap the shrimp and crab for chunks of lobster tail for a more luxurious version.
• Wine enriched: Add a splash of dry white wine to the sauce along with the oyster liquor for extra acidity and complexity.
• Herb finish: Stir in chopped fresh tarragon or chervil at the end for a fragrant, French-leaning take.