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Meuniere Butter
Chef Brain Landry
Galatoire’s
New Orleans, LA.
What we refer to at Galatoire's as a "Meuniere Butter" is really a beurre noir or beurre noisette (black butter) and we use it by the gallon. Classic meuniere sauce is made in individual portions and incorporates the browned bits from the bottom of the pan after cooking a floured item in butter.
The pan is then de-glazed with fresh lemon juice. At Galatoire's there is simply no way we could keep up with the demand for the sauce by making individual portions so we prepare large quantities of the sauce just prior to lunch and dinner each day.
This sauce offers a fine finishing touch for all varieties of fish and shellfish.
In preparing the Meuniere Butter cook the sauce until the sediment turns a very dark brown, almost (but not quite) to the point of burning.
Makes 2 Cups
1 pound salted butter
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar |
Melt the butter in a medium saucepan over medium heat, whisking constantly for 8 to 10 minutes until the milk fats begin to brown and the liquid becomes a deep golden color.
Remove the pan from the heat and continue to whisk slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated.
When the frothing subsides, the sauce is complete.
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