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.

Difficulty: Easy

Instructions

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
• Spatulas

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.

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[Summersile]

on 6/22/2009 May be mistakenly named, but it sounds delicious just the same. I'll make it.

[eggerist]

on 3/5/2009 sounds delicious....

[robert1407]

on 11/23/2008 I agree with said on the Meuniere butter. Creat Comment ChefRobert

[chava812]

on 8/14/2008 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!

on 11/22/2005 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.