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Creole Meuniere Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Seafood
Sauces
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
2 tb Vegetable oil
2 tb Flour,all-purpose
1 1/2 c Fish stock
Salt to taste
Black pepper to taste
1/2 c Butter,unsalted
2 tb Worcestershire sauce
1 Juice of lemon
1/4 c Parsley,chopped
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.
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