Creole Meuniere Sauce

1. 1

   Prepare stock, reserve.

2. 2

   Prepare beurre manie(kneaded butter) by combining 1/2 teaspoon butter and flour with a fork until thoroughly mixed and starts to form a ball.

3. 3

   Combine reserved stock, Worcestershire , hot sauce and lemon in a heavy bottomed, small sauce pan. Cook over medium heat until liquid is reduced by half. Add beurre manie, a small piece at a time to thicken sauce to medium consistency.

4. 4

   Simmer on low heat 5 minutes. Reduce heat to low heat to a very simmer and add butter, a little at a time, until incorporated. Season with salt and pepper. Turn off heat, strain sauce through a fine strainer and keep warm until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.