📝 About This Recipe
A cornerstone of New Orleans fine dining, this Meunière Butter Sauce is a velvety, nutty masterpiece that elevates simple seafood to legendary status. Born from French tradition and perfected in the kitchens of the French Quarter, it balances the richness of browned butter with the sharp brightness of lemon and the deep, savory umami of Worcestershire sauce. It is the essential finishing touch for Trout Amandine or Soft-shell Crab, offering a sophisticated flavor profile that is both rustic and refined.
🥗 Ingredients
The Butter Base
- 1 cup Unsalted Butter (high-quality, chilled and cubed)
Flavor Aromatics
- 1 tablespoon Shallots (very finely minced)
- 1 clove Garlic (pressed or grated into a paste)
The Acid & Seasoning
- 3 tablespoons Fresh Lemon Juice (strained of seeds)
- 1 tablespoon Worcestershire Sauce (Lea & Perrins is traditional)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup Beef Stock (rich, unsalted brown stock)
- 1/2 teaspoon Kosher Salt (to taste)
- 1 pinch Cayenne Pepper (for a subtle Creole kick)
The Finish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Cold Butter (reserved for final emulsification)
👨🍳 Instructions
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1
Place a heavy-bottomed stainless steel saucepan over medium heat. Avoid using a dark-colored pan so you can accurately monitor the color of the butter as it browns.
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2
Add the 1 cup of cubed unsalted butter to the pan. Allow it to melt completely, swirling the pan occasionally to ensure even heating.
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3
Continue cooking the butter past the melting stage. It will begin to foam and crackle as the water evaporates. This will take about 5-7 minutes.
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4
Watch closely for the 'Beurre Noisette' stage. Once the milk solids at the bottom of the pan turn a toasted golden brown and the butter smells intensely nutty, immediately add the minced shallots.
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5
Sauté the shallots in the hot browned butter for 1 minute until translucent, then add the garlic paste and cook for just 30 seconds more until fragrant.
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6
Carefully pour in the white wine and beef stock. Be cautious, as the liquid will cause the hot butter to steam and bubble vigorously.
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7
Increase the heat slightly and simmer the mixture for 3-4 minutes, or until the liquid has reduced by half. This concentrates the flavors and creates the sauce's body.
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8
Whisk in the lemon juice, Worcestershire sauce, salt, and cayenne pepper. Let the sauce simmer for another minute to marry the flavors.
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9
Reduce the heat to low. To achieve a silky, emulsified texture, whisk in the remaining 2 tablespoons of cold butter one small piece at a time.
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10
Remove the pan from the heat. Stir in the finely chopped fresh parsley, which adds a burst of color and a fresh herbal finish.
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11
Taste the sauce. If it is too acidic, add a tiny pinch of sugar; if too rich, add an extra squeeze of lemon.
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12
Strain the sauce through a fine-mesh sieve if you prefer a perfectly smooth texture, though many Creole chefs leave the shallots in for a rustic touch.
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13
Keep the sauce warm in a bain-marie or a warm spot on the stove until ready to serve. Do not let it boil again or the emulsion may break.
💡 Chef's Tips
Use a light-colored pan to see the brown bits (milk solids) clearly; burning them will make the sauce bitter. Always use fresh lemon juice; bottled juice lacks the essential oils needed for the bright top notes. If the sauce breaks (separates), whisk in a teaspoon of warm water or stock to bring the emulsion back together. For an authentic 'Amandine' variation, toast sliced almonds in the butter before adding the liquids. Make sure your beef stock is high quality, as it provides the deep mahogany color characteristic of New Orleans style Meunière.
🍽️ Serving Suggestions
Drizzle generously over pan-fried Gulf Red Snapper or Pompano. Serve as a dipping sauce for fried oysters or sautéed sea scallops. Pair with a crisp, chilled Chardonnay or a classic French 75 cocktail. Use as a decadent topping for steamed asparagus or roasted artichokes. Serve alongside a side of wild rice pilaf to soak up every drop of the golden butter.