Creole Meuniere Sauce

1. 1

   Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan.

2. 2

   Cook over medium heat until the liquid is thick and syrupy, whisking constantly.

3. 3

   Whisk in the cream and reduce the heat to low.

4. 4

   add the butter, one piece at a time, mixing until the butter has been completely incorporated after each addition.

5. 5

   Remove from the heat and stir until smooth.

6. 6

   Season with salt and pepper.

7. 7

   Strain through a fine strainer into a saucepot and keep warm. (This is the step we skip if in a hurry).

* Per serving · 4 servings · Values may vary.

No additional tips available.