Sauce Marinière (Mariner's Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Bercy
- 3 or 4 spoonfuls reduced mussel cooking liquor
- 6 egg yolks
Instructions
- Prepare a sauce Bercy by the method and proportions given.
- Add 3 or 4 spoonfuls of reduced mussel cooking liquor.
- Finish with a liaison of 6 egg yolks.