Comment: Brown Meuniere Sauce is the most popular sauce at Chef John Folse's Lafitte's Landing Restaurant. Its tart taste and rich flavor go well with both meat and fish. However, many exciting variations can be made using meunière as the base sauce.
4 ounces demi-glace 2 ounces dry white wine 1 ounce lemon juice 1/2 pound unsalted butter, chilled salt and cayenne pepper to taste
Method: In a saute pan, combine demi-glace, wine and lemon juice over medium-high heat. Whisk until all ingredients are well blended. Bring to a low boil and reduce to half volume. Swirling pan constantly, add a few pats of butter at a time until all is used. Pan must be swirling constantly or hot spots will develop and butter will break down. Season with salt and cayenne pepper. Keep warm. Since this is a basic butter sauce, it cannot be reheated as butter will separate.