INGREDIENTS:

• 1 cup Worcestershire sauce 
• 1/2 cup chopped yellow onions 
• 2 bay leaves 
• 2 gloves garlic
• 1/2 lemon
• 3/4 cup heavy cream 
• 1 pound (4 sticks) unsalted butter, cut
   into 1/2- inch dice 
• 1/2 teaspoon Creole Seasoning 

Chef Favorite - Meunière

DIRECTIONS:

In a medium-sized saucepan, combine the Worcestershire, onions, bay leaves, and squeeze the lemon, 
and cook over medium-high heat while cooking onions to translucent. 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 cubes a little bit at a time, whisking constantly until completely 
melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through 
a fine-meshed sieve to remove bay leaves and any lemon seeds. Pour over your favorite fish dish or toss 
over shrimp! 

18-19 CoastalCuisine_Cuvee.indd   2

5/30/19   1:41 PM