Hanapin
Meuniere butter
/mjˌuːniˈeə bˈʌtə/
/mjˌuːniˈɛɹ bˈʌɾɚ/
meunière butterMeuniere butter
01
mantikilyang meunière, mantikilyang ala meunière
a classic French sauce made by browning butter and adding lemon juice and parsley
What is "meuniere butter"?
Meunière butter is a rich and flavorful compound butter commonly used in French cuisine. It is made by browning butter in a skillet until it develops a nutty aroma and a golden color. The butter is then typically finished with a squeeze of lemon juice and chopped parsley, which adds brightness and freshness to the sauce. Meunière butter is often used to top or accompany fish dishes, such as sole meunière, to enhance their flavor and provide a luscious and aromatic finishing touch.
Example
I prepared a delicious fillet of trout with a generous dollop of meunière butter on top.
The velvety texture of meunière butter adds a luxurious finish to mashed potatoes.
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