Total Timeunder 30 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturebuttery, garlicky, savory
Type of Dishsauces
- 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
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.
1984 Paul Prudhomme