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

Fish Brown Sauce

  • Recipe Submitted by on

Category: Sauces, United States, Fish

 Ingredients List

  • -------------------------------SEASONING MIX-------------------------------
  • 1 Whole bay leaf
  • 1/2 ts Salt
  • 1/2 ts Garlic powder
  • 1/4 ts White pepper
  • 1/4 ts Dried oregano leaves
  • 1/4 ts Dried thyme leaves
  • 1/8 ts Ground cayenne pepper


2 tb Vegetable oil
3 tb All-purpose flour
1/4 c Finely chopped onions
4 ts Canned tomatoe sauce
1 ts Worcestershire sauce
2 c Hot basic seafood stock
2 tb Burgundy wine
2 tb Unsalted butter, softened

Serve this delicious sauce over broiled, fried or baked fish fillets or
broiled, fried or baked oysters.
Combine the seasoning mix ingredients in a small bowl and set aside.
Heat the oil in a heavy 1-quart saucepan over high heat just until the oil
starts to smoke, about 1 to 2 minutes. With a metal whisk, mix in 2
tablespoons of the flour, whisking constantly and scraping pan bottom well,
until the roux is dark red-brown to black, about 2 minutes, being careful
not to let it scorch or splash on your skin. (Remove from heat momentarily
if it is browing too fast for you to control, continuing to stir
constantly.) Immediately whisk in the onions; reduce heat to low and
continue stirring and cooking about 1 minute. Add the tomato sauce and stir
and cook 1 minute. Then stir in the seasoning mix and the Worcestershire
(the mixture should now be thick and dark red-brown); cook 2 to 3 minutes,
stirring constantly. Add the stock; turn heat to high and bring to a boil,
stirring often.
Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring
often. Stir in 1 tablespoon of the burgundy and remove from heat. In a
small bowl mix the butter and remaining 1 tablespoon flour until creamy.
Return sauce to low heat; gradually add the butter mixture to the sauce,
whisking until well blended each time. Return sauce to a simmer and simmer
10 minutes, stirring often. Add the remaining 1 tablespoon burgundy.
Remove from heat and discard bay leaf. Serve immediately. From Paul
Prudhomme's "Louisiana Kitchen"

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