meuniere sauce
I love Paul Prudhomme recipes!! This sauce served over fish with a pecan butter sauce is AWESOME!
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prep time
5 Min
cook time
15 Min
method
Pan Fry
yield
4-6 serving(s)
Ingredients
- 1 cup seafood stock
- 3/4 teaspoon minced garlic
- 3/4 pound butter, unsalted
- 2 tablespoons ap flour
- 1/4 cup worcestershire sauce
- 1/4 teaspoon salt
How To Make meuniere sauce
-
Step 1MELT 4 TBLSP OF THE BUTTER AND ADD THE FLOUR. STIR TO BLEND FORMING A ROUX
-
Step 2IN A 2 QT PAN, ADD STOCK AND GARLIC. BOIL. ADD ROUX , THEN START ADDING THE BUTTER ABOUT A 1/3 AT THE TIME AND BLEND. THEN ADD WORCSTERSHIRE, AND SALT WHISKING ALL THE WHILE
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