Creole Meuniere Sauce

Name: Creole Meuniere Sauce
Yield: 10 servings
Ingredients: 1 cup Worcestershire sauce; 1/2 cup chopped yellow onions; 2 bay leaves; 2 lemons, peeled, with pith discarded and cut in half; 3/4 cup heavy cream; 1 pound (4 sticks) unsalted butter, cut into 1/2-inch dice; 1/2 teaspoon Creole Seasoning; 1/4 cup chopped scallions

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Level: Easy

Yield: 10 servings

Level: Easy

Yield: 10 servings

Ingredients

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1 cup Worcestershire sauce

1/2 cup chopped yellow onions

2 bay leaves

2 lemons, peeled, with pith discarded and cut in half

3/4 cup heavy cream

1 pound (4 sticks) unsalted butter, cut into 1/2-inch dice

1/2 teaspoon Creole Seasoning

1/4 cup chopped scallions

Directions

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.