New Orleans-style meunière (butter) sauce
Cold, Hard Football Facts for Jan 16, 2007
Sauce is a remarkable gift to the football world. Each day, we find we either want to get sauced, or douse our food in sauce.
Here's a pretty nifty meunière sauce from New Orleans that came to us from our friends at Louisiana Cookin', a nifty magazine that's also chock-full of great recipes and cool feature stories about the state's unique and flavorful cuisine.
It's basically a well-seasoned browned butter sauce that's best used to pour over pan-fried trout that's been lightly dredged in seasoned flour. But the 225 Club finds you can serve it over all kinds of fish – try it with fried redfish, catfish or even flounder.
Quadruple up on this recipe if you're serving more than a couple guys before, during or after the game.
- 1/4 cup butter
- 2 cups pecans, chopped
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh parsley, chopped
- 1 Tablespoon fresh thyme, chopped
- 1 Tablespoon Creole seasoning (Tony Chachere's or similar brand)
In a heavy skillet, melt half of the butter over medium-high heat.When foamy, add the pecans and toast until lightly browned. Add remaining ingredients and whisk until blended and remaining butter is melted.
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