Meuniere Lemon Butter Sauce
Ingredients:
- 6 oz. of classic demi-glace
- (we suggest 1 oz of Demi Glace Gold reconstituted with 5 oz hot water)
- 1 tablespoon lemon juice
- black pepper to taste
- 2 ounces of butter
Procedure:
In a sauce pan, add the demi-glace, lemon juice and pepper and simmer for 3 minutes.
Then add the butter and stir until melted over medium heat. Do Not Boil.
Reduce the sauce until it is thick enought to coat a spoon.
This sauce is great for steaks but can also be used with white meat and seafood.
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