WebAdd stock, Worcestershire and bay leaf and cook until volume is reduced by one-third, about 25 minutes. (Sauce should be thick and syrupy.) Strain sauce and return to heat. Whisk …
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WebGet full Creole Meuniere Sauce Recipe ingredients, how-to directions, calories and nutrition review. Rate this Creole Meuniere Sauce recipe with 1 lemon, peeled and …
Creole Meuniere Sauce. Ingredients. 1 tablespoon vegetable oil. 1/4 cup chopped yellow onion. 1/4 cup chopped peeled carrot. 1/2 peeled lemon. 1/4 cup diced celery. 1 teaspoon chopped garlic.
"Dickie Brennan's recipe for meuniere sauce mainly served over pan-sauteed trout in New Orleans. But so many other great uses for this very tasty sauce." Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan. Cook over medium heat until the liquid is thick and syrupy, whisking constantly.
What is Creole Sauce. Creole sauce, which is also sometimes called red gravy or sauce piquant, is a staple of Creole dishes across America’s bayou, and the Caribbean – it is great over meats and vegetables, as a stew for rice, beans, mofongo, or other starchy dishes.