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Greenberg, Vaucresson, and Birtel

Author Paul Greenberg
Author Paul Greenberg


Creole Meuniere Sauce

Yields approximately 1/2 cup, enough to sauce 6 fish fillet

1/2 cup veal stock
2 tablespoons Worcestershire sauce
1 lemon
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste

Add veal stock to a small stainless sauce pot. Bring to a boil, then reduce heat. Cook stock until it is reduced by 1/3 of its original volume. Add Worcestershire sauce, and the juice of 1 lemon. Bring to a boil and cook for 1-2 minutes. Reduce heat, then whisk in the butter gradually to incorporate. When all of the butter has been added, remove from heat and set aside in a warm place.

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Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.