Greenberg, Vaucresson, and Birtel

Creole Meuniere Sauce

Yields approximately 1/2 cup, enough to sauce 6 fish fillet

1/2 cup veal stock
2 tablespoons Worcestershire sauce
1 lemon
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste

Add veal stock to a small stainless sauce pot. Bring to a boil, then reduce heat. Cook stock until it is reduced by 1/3 of its original volume. Add Worcestershire sauce, and the juice of 1 lemon. Bring to a boil and cook for 1-2 minutes. Reduce heat, then whisk in the butter gradually to incorporate. When all of the butter has been added, remove from heat and set aside in a warm place.

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