Creole Meuniere Sauce
Recipe By: Emeril Lagasse
1/2 cup Worcestershire sauce
1/4 cup chopped yellow onions
1 whole lemon -- skin and pith discarded and cut in 1/2
2 bay leaves
6 tablespoons heavy cream
2 stick (1/2 pound) cold unsalted butter -- cut into small cubes
In a medium saucepan, combine the Worcestershire, onions, bay leaves,
and lemon halves and bring to a boil over medium-high heat. Reduce
the heat and simmer until thick and reduced by about 2/3 in volume, 5
to 6 minutes, mashing the lemons down with the back of a spoon. Add
the cream, whisk to blend, and simmer for 1 minute. Whisk in the
butter, 1 tablespoon at a time, adding each piece before the previous
one has been completely incorporated. Continue until all the butter
is incorporated and the sauce coats the back of a spoon, removing the
pan from the heat periodically to prevent the sauce from getting too
hot and breaking. Strain the sauce into a clean pan and cover to keep
warm until ready to serve, stirring occasionally.
Recipe Notes
This was served with Andouille-Crusted Redfish
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