Sauce Meunière a la Jean Galatoire

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See original recipe at: galatoires.com

kept byKansasKate
recipe bygalatoires.com

Notes:

"La meunière" means the miller's wife and preparing fish "a la meunière" refers to dredging it in flour before it's sauteed or pan fried. Sauce Meunière is a brown butter sauce w/ the addition of red wine vinegar (or Worcestershire sauce) & parsley, made to be served over meunière-style fish. Sauce Meunière is also used when making Trout Amandine.

Categories:
- brown butter
- Butter
- Creole
- Fish
- French
- Galatoire's
- meuniere
- New Orleans
- red wine vinegar
- Sauce

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Ingredients:

1/2 lb (2 sticks = 1 cup) salted butter
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp red wine vinegar
1 tsp finely chopped parsley

In a medium saucepan, melt the butter over medium heat.
Whisk it constantly for 8-10 minutes, until the butter has separated. The sediments should be dark brown (but not burned) and the liquid should be a golden color.
Remove from heat and add the lemon juice and vinegar while continuing to whisk slowly.
The browned butter sauce will froth until the acids evaporate. When the frothing stops, the sauce is ready.
Serve over sautéd or pan-fried fish such as sole or trout. Sprinkle w/ parsley.

See original recipe at galatoires.com