Marinière Sauce

Name: Marinière Sauce
Cuisine: France
Ingredients: Bercyaise sauce (sauce Bercy); 3–4 tablespoons reduced mussel cooking liquid; 6 egg yolks

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Bercyaise sauce (sauce Bercy)
3–4 tablespoons reduced mussel cooking liquid
6 egg yolks

Instructions

Prepare a Bercy sauce (béchamel-based sauce with shallots and white wine reduction) according to the standard method and proportions. Add 3–4 tablespoons of reduced mussel cooking liquid. Finish with a liaison of 6 egg yolks to bind and enrich the sauce.
Use for glazed fish, but particularly for mussels.