MEUNIÈRE SAUCE IN THE STYLE OF GALATOIRE’S

MEUNIÈRE SAUCE IN THE STYLE OF GALATOIRE’S

4 sticks salted butter (1 pound)
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar

Melt the butter in a medium saucepan, over medium heat. Whisk it constantly for 8-10 minutes,
until the butter has separated with the sediments being dark brown but not burned, and
the liquid a deep golden color. Remove from heat, and add the lemon juice and vinegar while
continuing to whisk slowly. The browned butter sauce will froth until the acids evaporate.
When the frothing stops, the sauce is ready.