How to Make Meuniere Butter
Meuniere butter, a brown butter sauce with lemon, is a classic accompaniment for fish and vegetables (think of that old standard, sole meuniere). Makes a little over a quarter cup, enough for four portions of fish. Does this Spark an idea?
Things You'll Need
- 1/4 c. unsalted butter
- 1 1/2 tsp. fresh lemon juice
- 1 tbsp. finely chopped Italian parsley
- 1/8 tsp. salt
- Groceries
- Heavy Saucepans
- Spatulas
Instructions
-
-
1
Melt butter in a heavy saucepan over low heat.
-
2
Heat until butter turns light brown and has a nutty aroma. Swirl the pan occasionally, so the butter doesn't burn.
-
-
3
Add the lemon juice and swirl the pan to incorporate. The butter will foam up.
-
4
Sprinkle with chopped parsley and salt; swirl to combine.
-
1
More Like This
Comments
-
Maureen Bloesch
Mar 05, 2009
sounds delicious.... -
Maureen Bloesch
Mar 05, 2009
sounds delicious....
-
robert1407
Nov 23, 2008
I agree with said on the Meuniere butter. Creat Comment ChefRobert
-
chava812
Aug 14, 2008
Interesting comment by "Anonymous" - I was wondering about what this butter would be used for, and whether or not the parsley is allowed to "flavor in" by being cooked or sitting in the butter for awhile. I had never heard of this before and love learning new things like this! Thanks to both of you!
-
Nov 22, 2005
Meuniere (French for miller's wife) refers to the cooking technique of lightly dusting meat, fish or poultry with flour before sautéing. Maitre d'Hotel butter is butter combined with lemon juice and parsley. Rather than melting the butter and adding the lemon juice and parsley, the butter is kneaded with the lemon juice and parsley. Solid pieces of this mixture are then placed on the hot meat, fish or poultry and allowed to melt. This should not be confused with "beurre manie" (kneaded butter) which is equal parts of flour and butter kneaded together and used to thick sauces.
