*  Exported from  MasterCook  *
 
                           Creole Meuniere Sauce
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Seafood
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  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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