Recipe Courtesy of Emeril Lagasse

Creole Meuniere Sauce

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peeled, with pith discarded and cut in half
3/4 cup heavy cream
1 pound (4 sticks) unsalted butter, cut into 1/2-inch dice
1/2 teaspoon Creole Seasoning
1/4 cup chopped scallions

In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.

Yield: 10 servings

Recipe from Emeril's Creole Christmas by Emeril Lagasse (William Morrow)

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