marguery sauce

Pronunciation: [mahr-guh-<em>R</em>AY]

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 1800's, is most often served with mild fish, such as sole.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Next Up

Get Sauced: Celebrate National Sauce Month

We’ve rounded up Food Network's favorite savory and sweet sauces, so that you can add finishing touches to your chicken, seafood and dessert dishes with ease.

Improve Your Sauce

Swirl a few tablespoons of cold butter into a pan sauce before you serve it—you'll be amazed by how it improves the texture.

Taste Test: Hot Sauce

We tasted 5 popular brands of hot sauce and rated them based on flavor, spiciness, cost and nutrition. Find out how your favorite sauce fared.

Taste Test: Cranberry Sauce

A taste test of store-bought cranberry sauces.

Upgrade Your BBQ Sauce

Add bold flavors to store-bought barbecue sauce with these helpful hacks.

Make a Boozy Sauce

You don't have to be a chef to look cool in the kitchen: Fire up your pan with these sauces.

Slow Cooker Sundae Sauces

A stress-free way to have fresh, warm, homemade sauces for your next sundae party -- courtesy of your slow cooker and the hosts of The Kitchen.

50 Caramel Sauce Treats

Food Network Magazine dreamed up dozens of new ways to use a jar of caramel sauce. 

Surprising Asian Sauce Hacks

A primer on Asian sauces, plus how to use them without adding sky-high amounts of sodium to your diet.

Taste Test: Jarred Spaghetti Sauce

Sometimes there’s no time to whip up a batch of homemade tomato sauce. We checked out some of the popular supermarket tomato sauces -- Rao's, Newman's Own, Trader Joe's, Prego and Barilla -- to see how they measured up.