Creole Meuniere Sauce

• 1 cup veal or beef stock
• 1/2 tablespoon butter, softened
• 1/2 tablespoon all purpose flour
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Louisiana hot pepper sauce
• 1/2 lemon, peeled and quartered
• 3/4 cup unsalted butter, cubed
• salt and pepper to taste

1. Prepare stock, reserve.
2. Prepare beurre manie(kneaded butter) by combining 1/2 teaspoon butter and flour with a fork until thoroughly mixed and starts to form a ball.
3. Combine reserved stock, Worcestershire , hot sauce and lemon in a heavy bottomed, small sauce pan. Cook over medium heat until liquid is reduced by half. Add beurre manie, a small piece at a time to thicken sauce to medium consistency.
4. Simmer on low heat 5 minutes. Reduce heat to low heat to a very simmer and add butter, a little at a time, until incorporated. Season with salt and pepper. Turn off heat, strain sauce through a fine strainer and keep warm until ready to use.

veal, butter, flour, worcestershire sauce, hot pepper, lemon, unsalted butter, salt

Taken from www.epicurious.com/recipes/member/views/creole-meuniere-sauce-50154099 (may not work)