• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Creole Meuniere Sauce

  • Recipe Submitted by on

Category: Seafood, United States, Sauces, Fish

 Ingredients List

  • 2 tb Vegetable oil
  • 1 1/2 c Fish stock
  • Black pepper to taste
  • 2 tb Worcestershire sauce
  • 1/4 c Parsley,chopped
  • 2 tb Flour,all-purpose
  • Salt to taste
  • 1/2 c Butter,unsalted
  • 1 Juice of lemon


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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