Creole Meuniere Sauce I

Recipe Ingredients

1 cup	237ml	Worcestershire sauce
1/2 cup	31g / 1.1oz	Chopped yellow onions
2		Bay leaves
2		Lemons - peeled, with
		Pith discarded, cut in half
3/4 cup	177ml	Heavy cream
1 lb	454g / 16oz	Unsalted butter - (4 sticks) - cut 1/2" dice
1/2 teaspoon	2.5ml	Bayou Blast - see * Note
1/4 cup	36g / 1.3oz	Chopped scallions

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and 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 bit by bit, whisking constantly until completely melted and blended into the mixture. Add Bayou Blast and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.

This recipe yields ?? of sauce.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B57 broadcast 07-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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