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