Creole Meuniere Sauce

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Total Time
10 mins
20 mins

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.

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  1. Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan.
  2. Cook over medium heat until the liquid is thick and syrupy, whisking constantly.
  3. Whisk in the cream and reduce the heat to low.
  4. add the butter, one piece at a time, mixing until the butter has been completely incorporated after each addition.
  5. Remove from the heat and stir until smooth.
  6. Season with salt and pepper.
  7. Strain through a fine strainer into a saucepot and keep warm. (This is the step we skip if in a hurry).