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.
