*  Exported from  MasterCook  *

                          Creole Meuniere Sauce

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Fish                             Seafood
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      2    tb           Vegetable oil
      2    tb           All-purpose flour
  1 1/2    c            Fish stock
                        Salt -- to taste
                        Black pepper -- to taste
    1/2    c            Unsalted butter
      2    tb           Worcestershire sauce
      1                 Lemon -- juice of
    1/4    c            Parsley -- chopped
 
  Heat oil in heavy skillet; remove from heat and add flour.

  Return to heat and cook, stirring, until roux is medium brown in
  color.

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

  Add salt and pepper.

  Transfer sauce (there should be about 1 cup) to 2 qt saucepan;
  bring to a quick boil.

  Whisk in softened butter and Worcestershire sauce; continue to
  whisk until butter is absorbed.

  Add lemon juice and parsley; whisk again briefly and remove from
  heat.

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

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

 
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