| Level: | Easy |
| Yield: | 10 servings |
| Level: | Easy |
| Yield: | 10 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 416 |
| Total Fat | 43 g |
| Saturated Fat | 27 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 122 mg |
| Sodium | 282 mg |
| Serving Size | 1 of 10 servings |
| Calories | 416 |
| Total Fat | 43 g |
| Saturated Fat | 27 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 122 mg |
| Sodium | 282 mg |
Reviews
Absolutely amazing!
Delicious!! I drizzled the sauce on top of pecan encrusted grouper. Will definitely make this again.