CREOLE MEUNIERE SAUCE

CREOLE MEUNIERE SAUCE image

Categories Sauce Egg

Yield 1.5 cups

Number Of Ingredients 8

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1 cup veal or beef stock
1/2 tablespoon butter, softened
1/2 tablespoon all purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Louisiana hot pepper sauce
1/2 lemon, peeled and quartered
3/4 cup unsalted butter, cubed
salt and pepper to taste

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.