Free Recipe Creole Meuniere Sauce 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Creole Meuniere Sauce 2 Recipe
1 c Worcestershire sauce
1/2 c Chopped yellow onions
2 Bay leaves
2 Lemons; peeled, with
Pith discarded; cut in half
3/4 c Heavy cream
1 lb Unsalted butter – (4
-sticks); cut 1/2 dice
1/2 ts Bayou Blast; see * Note
1/4 c Chopped scallions
Creole Meuniere Sauce 2 Preparation
* Note: See the Bayou Blast – {Emeril”s Creole Seasoning} recipe which is included in this collection. 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 Bayou Blast and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions. This recipe yields ?? of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse – adapted from his CREOLE CHRISTMAS (c) 1997 – William Morrow Publishing From the TV FOOD NETWORK – (Show # EM-1B57 broadcast 07-22-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-29-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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