Creole Meuniere Sauce
1 cup Worcestershire sauce
½ cup chopped yellow onion
2 bay leaves
2 lemons, peeled and cut in quarters
¾ cup heavy cream
1 lb butter, cut into large dice
½ teaspoon Creole seasoning
¼ cup chopped scallions
In a medium-sized non-reactive 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 for 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.
