This brown meunière sauce is the most popular sauce at Lafitte’s Landing Restaurant. Its tart taste and rich flavor goes well with both meat and fish. However, many exciting variations may be made using meunière as the mother sauce.
- 4 ounces demi-glace
- 2 ounces dry white wine
- 1 ounce lemon juice
- ½ pound cold, unsalted butter
- salt and cayenne pepper to taste
In a sauce pan over medium high heat, combine demi-glace, wine and lemon juice. Using a wire whisk, stir until all ingredients are well blended. Bring to a low boil and reduce until the liquids are about one half in volume. Slowly whisk in cold butter, a few pats at a time, swirling pan constantly while butter is incorporating. Pan must be swirled constantly as hot spots will develop and the butter will break down. Continue to add butter, swirling constantly, until all is incorporated. Season to taste using salt and cayenne pepper and keep warm. Since this is a basic butter sauce, it cannot be reheated as butter will melt and separate. If allowed to chill, it will return to the solid state.