CREOLE MEUNIERE SAUCE
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
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
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Arslan Bhutta
[email protected]I'm definitely going to try this recipe next time I have fish.
Danielle Hazelton
[email protected]This recipe is a winner! I've made it several times now and it's always a hit. The sauce is so flavorful and versatile.
ballora the ballerina
[email protected]I'm not a big fan of fish, but I loved this sauce. I served it over chicken and it was amazing.
IWasTakenLmao Xd
[email protected]This sauce was a bit too rich for my taste. I think I would have preferred it with less butter.
Daevon Adams
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and elegant sauce.
shamoo Yaar
[email protected]I've never made Meunière sauce before, but this recipe was really easy to follow. The sauce turned out great!
Aarij Khani
[email protected]This is my go-to recipe for Meunière sauce. It's so easy to make and always turns out perfectly.
MuhammadSaad zahoor
[email protected]I'm not sure what went wrong, but my sauce turned out really bland. I think I might have used too much lemon.
Dilip Kushnth
[email protected]This recipe is a great way to elevate any fish dish. I love the combination of butter, lemon, and capers.
Tones of Blue
[email protected]Would definitely make again!
SP Agent 360
[email protected]It was okay. I've had better Meunière sauces before.
Teresiah Nyambura
[email protected]This sauce was amazing! I served it over grilled salmon and it was the perfect complement. The capers added a nice salty flavor that really brought out the flavor of the fish.
Pavan Dilshan
[email protected]I'm not a huge fan of capers, but I still enjoyed this sauce. The butter and lemon flavor was really nice.
Dipak Kafle
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The sauce is so versatile, I've used it on fish, chicken, and even vegetables.
Meharie Turk
[email protected]The sauce was a bit too lemony for my taste, but overall it was a good recipe. I would probably use less lemon next time.
Jeriah Mogire
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The sauce is so flavorful and creamy, and the capers add a nice briny touch.
Natalie Peralta
[email protected]This Creole Meunière sauce was an absolute delight! The combination of butter, lemon, and capers created a rich and flavorful sauce that perfectly complemented the fish. I highly recommend it!