Creole Meunière Sauce

weekend recipes We use it on many of our signature dishes, including Palace Cafe's Crabmeat Cheesecake as well as Catfish Pecan. We're including the full recipe for Catfish Pecan Meunière below, should you feel the urge to celebrate Bastille Day New Orleans-style by making this delicious dish!

Category: Marinades and Sauces

Cuisine: not set

Ready in 45 minutes

by rotts4me

Ingredients

1 lemon peeled and cut into quarters

½ cup Worcestershire sauce

½ cup Crystal Hot Sauce

¼ cup heavy whipping cream

2 cup butter chilled and cut into small pieces

Kosher salt and white pepper to taste

Directions

Combine lemon, Worcestershire sauce, and hot sauce in a heavy saucepot. Cook over medium heat until the liquid is thick and syrupy, whisking constantly. Whisk in the whipping 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 kosher salt and white pepper. Strain through a fine strainer into a sauce pot and keep warm.

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