Meuniere Sauce Recipe - Cooking Index
Meuniere Sauce Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Clarified butter - see directions |
| 1 tablespoon | 15ml | Parsley - chopped |
| 1 teaspoon | 5ml | Fresh lemon juice |
| 1 | Salt - to taste |
STEP ONE: Clarified Butter-- Slowly melt butter (preferably sweet), cool slightly, remove (skim off) the white solids, and save the clear liquid.
STEP TWO: Meuniere Butter-- In a small saucepan, cook the clarified butter slowly until light brown (about 4 to 6 minutes). Do not let the butter burn. Add parsley and lemon juice and salt if needed. Use in the preparation of other more complex dishes, or serve immediately with poached, grilled, or sauteed fish.
Source:
Locke-Ober, Boston, MA
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