Looking for a recipe. Think it is called Mernieur sauce. It is something like lemon butter but creamier.?

Question

Normally get it in Fish restaurants.

Answer 1

Wineduchess has already given you a classic meunière butter sauce reading. Here an alternative one using double cream:

Sauce Meunière
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125g unsalted butter
500ml fish stock
juice of 1/2 lemon
1-2 tsp Worcestershire sauce
2-5 drops Tabasco
1-3 tbs double cream

In a saucepan, melt the butter and continue to heat until blond and turning to caramel colour. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and blend; return to the boil and then continue to reduce by 20-30%. Remove from heat and serve at once.

Answer 2

Hi !!!
I live 16 miles from the Louisianna border and here is the recipe that I go by...

Meuniere Butter Sauce

Ingredients

½ pound (2 sticks) butter
Juice from ½ lemon
1 teaspoon chopped parsley
1 teaspoon Worcestershire sauce
Dash tabasco sauce
1½ ounce White wine
Dash of white pepper

Instructions

Chop the butter into large cubes and add it and all ingredients to a sauce pan. Do not put over heat until you are ready to stir the mixture. Over medium to high heat, stir constantly until all ingredients are mixed and the sauce has almost come to a boil. Do not boil this sauce; but hold warm and serve over fresh fish, seafood, breaded items and chicken.

Le Bistro has employed this butter sauce since its inception. We serve this sauce over fish and as a base for other sauces such as dill butter and citrus buerre blanc.

YIELD:
2-4 Servings

SOURCE:
Executive Chef Tom Kiley at Le Bistro French Continental Restaurant in Stockton, California

Answer 3

1 stick (8 tablespoons) unsalted butter
2 cups fish stock
juice of 1/2 lemon
1 teaspoon Worcestershire sauce
Dash of Tabasco
1 tablespoon heavy whipping cream
In a saucepan, melt the butter and cook until beginning to brown. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and cook to reduce for 1-2 minutes. Remove from heat and serve immediately.

Answer 4

From the Book of Sauces:

Sauce Meuniere

1/2 cup butter
1 T lemon juice
2 T finely chopped fresh parsley
Fresh parsley sprigs
Lemon wedges

In a heavy-based saucepan over medium heat, melt the butter and allow to turn lightly brown. Add lemon juice and parsley. Serve hot, spooned over broiled fish with parsley sprigs and lemon wedges.

Answer 5

Grand Marnier Sauce
Ingredients
3/4 cup butter, room temperature
1 cup freshly squeezed orange juice, strained
2 tablespoons sugar
1 teaspoon finely grated orange rind
1/4 cup Grand Marnier


Instructions
Slice butter into 1/4-inch slices. In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes. Increase heat and bring to boil. The mixture will thicken and become syrupy. Whisk the mixture and add the butter, piece by piece. When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

Yield: about 1-1/4 cups

Credits
Recipe from: Gourmet Cooking with 5 Ingredients by Deborah Anderson (Cookbook Resources)

Answer 6

I've never seen cream in sauce meuniere (which means Miller's Wife). Don't think I like it either. I always make it a la minute, never a batch at a time. For example, When I do trout a la meuniere, I cook my trout, sprinkle with coarsely chopped parsley, and squeeze lemon juice on it. Then, in my pan I'll make beurre noisette (brown butter), check seasonings, and pour that over the trout. Simple as that.

Answer 7

GRAND MARNIER CRANBERRY SAUCE


ingredients
1 12-ounce package fresh cranberries
1 1/4 cups sugar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons Grand Marnier or other orange-flavored liqueur
preparation
Preheat oven to 325°F. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Can be prepared 3 days ahead. Keep chilled.

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Answer 8

Mornay sauce, maybe?