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Meunière Sauce

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Five Ingredients or LessYes

Taste and Texturebuttery, garlicky, savory

Type of Dishsauces

Ingredients

  • 1 cup Basic Seafood Stock
  • ¾ teaspoon minced garlic
  • ¾ pound (3 sticks) unsalted butter, in all
  • 2 tablespoons all-purpose flour
  • ¼ cup Worcestershire sauce
  • ¼ teaspoon salt

Instructions

In a 1-quart saucepan combine the stock and garlic. Bring to a boil over high heat, then reduce heat and simmer 2 minutes. Remove from heat.

In a 1-quart saucepan melt 4 tablespoons of the butter over high heat. Add the flour and whisk with a metal whisk until smooth, about 10 seconds. Remove from heat.

Return stock mixture to a medium heat. Gradually add the butter mixture to the stock mixture, whisking constantly until smooth. Reduce heat to very low.

Add the remaining 2½ sticks of butter, about a third at a time, whisking constantly each time until butter is melted.

Gradually add the Worcestershire, whisking constantly, and add the salt.

Continue cooking until sauce thickens slightly, about 5 minutes, whisking often.

The sauce may be kept warm (or reheated) by setting the pan over another pan of hot (but not boiling) water.

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