Creole Meuniere Sauce

Course : Seafoods
Serves: 6
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2 tablespoons vegetable oil
2 tablespoons flour -- all-purpose
1 1/2 cups fish stock
1 teaspoon salt to taste
1 teaspoon black pepper to taste
1/2 cup butter -- unsalted
2 tablespoons Worcestershire sauce
1 medium juice of lemon
1/4 cup parsley -- chopped

Preparation / 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. 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.

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