Serves 10
25 min
Creole Meuniere Sauce
Recipe GLPR50c7b247f19fcf
A classic Creole butter sauce infused with Worcestershire, caramelized onions, and bright citrus. This rich, velvety meuniere sauce is made by reducing Worcestershire with aromatics, adding cream, and whisking in cold butter until silky and smooth. Perfect for poached or grilled fish, vegetables, or eggs.
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Ingredients
1 cup Worcestershire sauce
½ cup yellow onion, finely chopped
2 bay leaves
2 fresh lemons, halved
¾ cup heavy cream
1 pound unsalted butter, cut into small cubes
½ teaspoon Creole seasoning
¼ cup scallions, finely chopped
Directions
Pour the Worcestershire sauce into a medium nonreactive saucepan and add the chopped onions, bay leaves, and lemon halves.
Place the pan over medium-high heat and bring to a boil, using the back of a spoon to press and release the juice from the lemon halves as they heat.
Reduce heat to medium and maintain a gentle simmer for 8 to 10 minutes, stirring occasionally, until the mixture is slightly thickened and the lemons begin to soften.
Pour in the heavy cream and whisk vigorously to fully incorporate, then cook for 1 minute.
Begin adding the butter cubes one at a time, whisking constantly after each addition until completely melted and emulsified into the sauce. Continue until all butter is incorporated.
Sprinkle in the Creole seasoning and stir until evenly distributed throughout the sauce.
Pour the sauce through a fine-mesh sieve lined with cheesecloth, pressing gently on the solids to extract all liquid. Discard solids.
Transfer the strained sauce to a serving vessel and garnish with the chopped scallions just before serving.
