Creole meuniere sauce

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1½ cup Fish stock
1 x Black pepper to taste
2 tablespoons Worcestershire sauce
¼ cup Parsley,chopped
2 tablespoons Flour,all-purpose
1 x Salt to taste
½ cup Butter,unsalted
1 each Juice of lemon

Directions

1. Heat oil in heavy skillet; remove from heat and add flour. 2. Return to heat and cook, stirring, until roux is medium brown in color.

3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes.

4. Add salt and pepper.

5. Reansfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil.

6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed. 7. Add lemon juice and parsley; whisk again briefly and remove from heat.

8. This sauce should be used within 45 minutes from time ir is completed.

NOTE: Recipe is time-consuming but results are well worth the effort.

Related recipes