Prep Time: 15 Minutes
Yields: 1 Cup
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