By eHow Food & Drink Editor
Rate: (7 Ratings)
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.
eHow Food & Drink Editor
Comments
chava812 said
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!
Anonymous said
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.