Time 25m Yield 4 servings, plus leftovers! Number Of Ingredients 12 Steps:
Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.
Time 2h15m Yield 24 Number Of Ingredients 21 Steps:
Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes. Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture. Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine. Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper. Allow the sauce to cool completely. To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Time 30m Yield 3 cups Number Of Ingredients 7 Steps:
Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan. Cook over medium heat until the liquid is thick and syrupy, whisking constantly. Whisk in the cream and reduce the heat to low. add the butter, one piece at a time, mixing until the butter has been completely incorporated after each addition. Remove from the heat and stir until smooth. Season with salt and pepper. Strain through a fine strainer into a saucepot and keep warm. (This is the step we skip if in a hurry).
Yield 1.5 cups Number Of Ingredients 8 Steps:
Prepare stock, reserve. Prepare beurre manie(kneaded butter) by combining 1/2 teaspoon butter and flour with a fork until thoroughly mixed and starts to form a ball. Combine reserved stock, Worcestershire , hot sauce and lemon in a heavy bottomed, small sauce pan. Cook over medium heat until liquid is reduced by half. Add beurre manie, a small piece at a time to thicken sauce to medium consistency. Simmer on low heat 5 minutes. Reduce heat to low heat to a very simmer and add butter, a little at a time, until incorporated. Season with salt and pepper. Turn off heat, strain sauce through a fine strainer and keep warm until ready to use.
More about “creole meuniere sauce recipes”
Time 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients and simmer 5 minutes.
