Best Creole Meuniere Sauce Recipes

CREOLE MEUNIERE SAUCE

Steps:

• Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan.
• Cook over medium heat until the liquid is thick and syrupy, whisking constantly.
• Whisk in the 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 salt and pepper.
• Strain through a fine strainer into a saucepot and keep warm. (This is the step we skip if in a hurry).

ANDOUILLE CRUSTED REDFISH WITH CREOLE MEUNIERE SAUCE

Steps:

• 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. In a medium skillet, cook the andouille over medium heat, stirring often, for 3 minutes. Remove from the heat, add the bread crumbs, and let cool. Season each fillet on the flesh side with 1/4 teaspoon of the Essence. In a large, ovenproof skillet or 2 medium skillets, heat the olive oil over medium-high heat. When the oil is hot, add the redfish, flesh side down, and sear until slightly golden, 3 to 4 minutes. Carefully turn the fish and drain off any excess oil. Spoon an equal amount of the andouille crust on each fillet, spreading out to the edges. Bake until the fish is just cooked through, about 5 minutes. To serve, spoon the sauce into the center of 4 large plates and arrange the fillets on the sauce. Garnish the plates with the red and yellow peppers and chives, and serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly Yield 2/3 cup

CREOLE MEUNIERE SAUCE

Steps:

• Prepare stock, reserve. 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. 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. 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.

CREOLE MEUNIERE SAUCE

Steps:

• In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.