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2 tablespoon Vegetable Oil
1½ cup Fish Stock
Seasoning, To Taste
2 tablespoon Worcestershire Sauce
4 tablespoon Parsley, Chopped
2 tablespoon Flour
½ cup Butter, Unsalted
1 Lemon, Juiced
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 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. Recipe is time consuming but results are well worth the effort.
1½ cup Fish Stock
Seasoning, To Taste
2 tablespoon Worcestershire Sauce
4 tablespoon Parsley, Chopped
2 tablespoon Flour
½ cup Butter, Unsalted
1 Lemon, Juiced
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 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. Recipe is time consuming but results are well worth the effort.