Creole Meuniere Sauce

Title:
Creole Meuniere Sauce

Yield:
6 Servings

Categories:
Creole,
Fish,
Seafood,
Sauces




Ingredients:





     2 tb Vegetable oil


 1 1/2 c  Fish stock


          Black pepper to taste


     2 tb Worcestershire sauce


   1/4 c  Parsley,chopped


     2 tb Flour,all-purpose


          Salt to taste


   1/2 c  Butter,unsalted


     1    Juice of lemon






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini