Creole Meuniere Sauce Recipes

CREOLE MEUNIERE SAUCE

Creole Meuniere Sauce image

Dickie Brennan's recipe for meuniere sauce mainly served over pan-sauteed trout in New Orleans. But so many other great uses for this very tasty sauce.

Provided by Penny Stettinius

Categories Sauces

Time 30m

Yield 3 cups

Number Of Ingredients 7

Ingredients

1 lemon, peeled and quartered
1/2 cup Worcestershire sauce
1/2 cup hot sauce (pref. Crystal's, not Tabasco)
1/4 cup heavy whipping cream
2 cups butter, chilled, cut into small pieces
kosher salt
white pepper

Steps:

Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan.
Cook over medium heat until the liquid is thick and syrupy, whisking constantly.
Whisk in the cream and reduce the heat to low.
add the butter, one piece at a time, mixing until the butter has been completely incorporated after each addition.
Remove from the heat and stir until smooth.
Season with salt and pepper.
Strain through a fine strainer into a saucepot and keep warm. (This is the step we skip if in a hurry).

Nutrition Facts : Calories 1195.5, Fat 130.3, SaturatedFat 82.3, Cholesterol 352.5, Sodium 2323.2, Carbohydrate 14.1, Fiber 1.8, Sugar 5.2, Protein 2.3

CREOLE MEUNIERE SAUCE

Creole Meuniere Sauce image

Provided by Emeril Lagasse

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peeled, with pith discarded and cut in half
3/4 cup heavy cream
1 pound (4 sticks) unsalted butter, cut into 1/2-inch dice
1/2 teaspoon Creole Seasoning
1/4 cup chopped scallions

Steps:

In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.

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