Meuniere means "miller's wife" in French. The classic recipe contains browned butter with lemon juice and parsley. This Creole version adds fish stock to a flavorful roux. Delicious on fish or seafood.
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cup fish stock
salt and pepper, to taste
1/2 cup unsalted butter, cut up
2 tablespoons Worcestershire sauce
3 tablespoons lemon juice
1/4 cup chopped fresh parsley
Heat the oil in a heavy saucepan over medium-high heat. Quickly stir the flour into the oil and cook, stirring constantly, until the mixture is a medium-brown color. Do not let it burn.
While stirring, very slowly stir in the fish stock. Mix until well combined. Bring the mixture to a boil while stirring constantly. Once at a boil, reduce the heat to a simmer and let cook for 45 minutes, stirring occasionally.
Add the salt and pepper as desired.
Return the heat to medium-high. Stir in the butter and Worcestershire sauce and continue to stir until the butter is incorporated. Add the lemon juice and parsley. Remove the pan from the heat and mix well.
Use the meuniere sauce immediately. This sauce does not store well. For best results make only right before you need it.
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