Creole Meunière Sauce

Meunière refers to both a sauce and a method of preparation, primarily for fish. The word itself means “miller’s wife”. Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its rustic nature.

Here is my recipe for the Creole Meunière Sauce. It is traditionally served over fish, especially Trout Amandine but it is wonderful over pork and just about anything. It is one of the backbones of New Orleans Style Creole Cuisine. This sauce is great on so many things that I love to make up a batch and freeze what is left over. It lasts 6 months with no problem in the freezer and I normally save it in pint canning jars.
My recipe is below:

(All the amounts are approximate since I don’t really measure anything in sauces)

Ingredients

• 1 cup Worcestershire sauce
• Juice and zest from 2 lemons
• 1 stalk of celery chopped
• 4 small sweet baby bell peppers
• 2 teaspoons White Pepper
• 1 small onion
• Fresh Italian flat-leaf parsley (A small pile?)
• 2 bay leaves
• 1 stick real butter
• 3/4 C heavy cream
• 1 1/2 T Duke’s Mayonnaise
• 1 pint homemade stock (beef bones, chicken and pork)
• 1 Tbsp Homemade Blackened Seasoning 
  (If you don’t want to make it here is a good brand of Blackened Seasoning)

Method

Juice and zest a lemon
Add Worcestershire sauce and lemon and bring to a simmer in a pot (Enameled Cast Iron is amazing for this! Here is the one I use)

Dice or chop the celery, parsley, sweet peppers, and onion.

Add all the vegetables and spices bring to a boil.

Reduce to a simmer for 45 minutes or so.

Strain with a fine sieve (Pushing through with the back of a silicone spoon)

Put sauce back on heat and bring to a simmer.
Melt in cubed butter.
Add heavy cream and stir in.

Stir in mayo.

Hit it with an immersion blender to ensure that the mayo and cream emulsifies it. (Optional but a really good idea…)

Pour over all the things!

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