Creole Meuniere Sauce

1. 1

   In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat.

2. 2

   Mash the lemons down with the back of a spoon and bring mixture to a boil.

3. 3

   Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes.

4. 4

   Add cream and whisk to blend.

5. 5

   Cook 1 minute.

6. 6

   Add butter bit by bit, whisking constantly until completely melted and blended into the mixture.

7. 7

   Add Creole seasoning and stir to incorporate.

8. 8

   Strain sauce through a fine-meshed sieve or colander lined with cheesecloth.

9. 9

   Garnish with scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.