The Magic of Chef Paul - Meuniere Sauce
Recipe Information
Meuniere Sauce
Cultural Context
Originating from France, Meuniere sauce is a classic preparation often used with fish, especially sole. The name 'meuniere' translates to 'miller's wife,' referring to the traditional method of dusting fish with flour before cooking. This sauce embodies the simplicity and elegance of French cuisine, highlighting fresh ingredients and technique. Today, it is enjoyed globally, often paired with various seafood dishes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Start with a hot pan.
Add butter to the hot pan and let it melt.
Once the butter starts to turn brown, add fresh parsley.
As soon as the parsley is added, the butter will foam.
Add quite a bit of lemon juice to the foaming butter and parsley.
Finish the sauce by adding a little bit of Lea & Perrins sauce and then more butter.
Stir the sauce and turn off the heat.
Equipment Needed
Dietary
Allergens
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