Creole Meuniere Sauce Recipe - Cooking Index
Creole Meuniere Sauce Recipe - Cooking Index
| 2 tablespoons | 30ml | Vegetable oil |
| 2 tablespoons | 30ml | Flour - all-purpose |
| 1 1/2 cups | 355ml | Fish stock |
| Salt to taste | ||
| Black pepper to taste | ||
| 1/2 cup | 99g / 3.5oz | Butter - unsalted |
| 2 tablespoons | 30ml | Worcestershire sauce |
| 1 | Juice of lemon | |
| 1/4 cup | 36g / 1.3oz | 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. Transfer 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 it is completed.
NOTE: Recipe is time-consuming but results are well worth the effort.
Source:
Cooking Light, June 1994, page 85
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