Home > Term: marguery sauce
marguery sauce
A sauce made from a reduced mixture of white wine and fish stock blended with egg yolks and butter. The sauce, which was developed by French chef Nicolas Marguery in the late 1800s, is most often served with mild fish, such as sole.
- Jenis Kata: noun
- Industri / Domain: Seni Kuliner
- Kategori: Memasak
- Company: Barrons Educational Series
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