Sauce: Marinière
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce marinière” from www.pecheurgourmand.com
Serving Size: 4
Ingredients
- 8.818 oz (250 g) prepared fish Bercy sauce - 2 pasteurized egg yolks - 5.291 oz (150 g) mussel cooking liquor - 1.058 oz (30 g) crème fraîche - Seasoning, to taste
Instructions
1. Reduce the mussel cooking liquor by three-quarters, then add it to the Bercy sauce. Bring to a boil. 2. Mix the yolks with the crème fraîche. Remove the sauce from heat and stir in this liaison. Do not boil again. Season and serve promptly. Pasteurized yolks are required because this gentle finishing step does not ensure pasteurization. All ounce quantities are weights, converted from the unchanged metric source amounts. Yield: 4 servings Source: Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook. https://www.pecheurgourmand.com/sauces-chaudes.html
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 27 kcal
Carbohydrates: 0.3 g
Protein: 1.3 g
Fat: 2.3 g
Saturated fat: 0.8 g
Cholesterol: 92 mg
Sugar: 0 g
Sodium: 4 mg
Potassium: 9 mg
Calcium: 11 mg
Iron: 0.23 mg
Vitamin A: 32 µg RAE
Vitamin D: 0.5 µg
Generated: 2026-11-10T01:51:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Missing contributions are unknown, not zero.