Michael Birtel

Louisiana Eats!
5:12 pm
Wed June 15, 2011

Greenberg, Vaucresson, and Birtel

Author Paul Greenberg

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

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