Creole Meuniere Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 1/2 cup: Fish stock,
Black pepper to taste,
2 tbsp: Worcestershire sauce,
1/4 cup: Parsley, chopped
2 tbsp: Flour, all-purpose
Salt to taste,
1/2 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.
Source from luhu.jp
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.
Source from luhu.jp