Use flavorful liquid such as broth, infusions of herbs and teas, vinegar (diluted with water), fortified wines (especially fino sherry—which is dry—or Madeira) with the alcohol burned off, fruit or vegetable juices (reduced or not, with heat or vacuum or shellfish cooking liquid. In a pinch, use water.
|water or flavorful liquid|
|salt and pepper||to taste||to taste|
This sauce is similar to Sauce Vin Blanc, in which white wine is whisked up into a sabayon and butter added in the manner of a hollandaise. Sauce Marguery is similar except that it is based on a white wine braising liquid from sole. Virtually any proportion of butter can be added to the recipe above, as a little as a teaspoon per serving to eight times as much; a sabayon is able to absorb a large amount of butter.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.