Creole Meuniere Sauce

  • derek_johnston
    On the water- Minnesota
    Posts: 5022
    March 1, 2012 at 3:59 pm #1242017

    This sauce will knock your socks off. Its mainly used by cajuns that put it on catfish. Its superb on walleye.

    1/4 cup crystal hot sauce
    1 cup white wine
    1/4 cup lea & perrin
    1/4 cup lemon juice
    1/2 pound dark brown sugar
    1/2 cup heavy cream
    1 stick of butter- room temp and cubed

    Blend all ingredients except butter in sauce pot
    Simmer very low until reduced by half- about 2 hours
    Reduce flame, slowly add cubed butter a little at a time. Make sure butter dissolves before adding more.
    Cover and keep at room temp until thickened.

    Serve on any panfried or deep fried fish and top with shrimp

    fishnutbob
    Walker, Mn.
    Posts: 611
    March 1, 2012 at 4:25 pm #1044951

    Derek, Now that sounds like good eating. Im going it try it also on some meat like chicken and pork.

    derek_johnston
    On the water- Minnesota
    Posts: 5022
    March 1, 2012 at 4:58 pm #1044984

    I Make a big batch and it will keep for weeks

    derek_johnston
    On the water- Minnesota
    Posts: 5022
    April 25, 2012 at 9:46 am #1062282

    Crush up some pecans and mix with flour. Take a whole walleye or catfish fillet and deep fry it.

    Brian Klawitter
    Keymaster
    Minnesota/Wisconsin Mississippi River
    Posts: 59992
    April 25, 2012 at 11:18 am #1062291

    6:30 and your making my think about dinner tonight. Sounds good in my minds eye Derek!

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