Creole Meuniere Sauce

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.

• Ready In: 30 mins
• Yields: 3 cups

Ingredients

• 1  lemon, peeled and quartered
• 1⁄2 cup Worcestershire sauce
• 1⁄2 cup  hot sauce (pref. Crystal's, not Tabasco)
• 1⁄4 cup heavy whipping cream
• 2  cups butter, chilled, cut into small pieces
•  kosher salt
•  white pepper

Directions

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).