Lynn's Meuniere Sauce
3 lemons, peeled and quartered
7 tablespoons Worcestershire sauce
3 tablespoons Crystal hot sauce
1/2 cup heavy whipping cream (UK: single cream)
2 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
Preparing the meuniere sauce: In a large sauté pan combine the lemons, hot
sauce, Worcestershire sauce and whipping cream. Blend with a wire whisk over
medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on
the lemon quarters to slowly release the juices. Slowly add the butter by
pinching off a little bit at a time and squeezing it through your fingers into
the sauce pan, stirring constantly (this is called mounting the butter). As you
add the last of the butter, remove from heat and continue to stir. Taste, then
season with salt and pepper. Strain through a fine strainer. The sauce is now
ready to serve; cover and keep warm
Because no battle is ever won he said. They are not even fought. The field only
reveals to man his own folly and despair, and victory is an illusion of
philosophers and fools.