Creole Meunire Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped onions
1/2 cup	55g / 1.9oz	Finely-chopped carrots
1/2 cup	55g / 1.9oz	Finely-chopped celery
2 tablespoons	30ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		Juice of 1 lemon
3 tablespoons	45ml	Worcestershire sauce
1 tablespoon	15ml	Crystal Hot Sauce
3 cups	711ml	Veal stock
1/2 cup	118ml	Heavy cream
8 tablespoons	120ml	Unsalted butter - (1 stick) - cut into cubes

Recipe Instructions

In a sauce pot, heat the olive oil. Lightly saute the onions, carrots, celery, and garlic, about 1 to 2 minutes. Season with salt and pepper. Add the lemon juice, Worcestershire sauce, hot sauce, and veal stock. Cook over high heat for 1 to 2 minutes. Turn off the heat, add the cream and mount in the butter. Reseason with salt and pepper. Strain through a chinoise.

This recipe yields ?? cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2279 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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