Creole Meuniere Sauce

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-quart 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.

NOTE: Recipe is time-consuming but results are well worth the effort.