Meunière Sauce
Editor's Note: Add something special to your next fish dinner with this recipe for Meunière Sauce. This easy sauce recipe is rich and decadent, and will be a delight to use when serving fish. The six-ingredient recipe doesn't use anything complicated or obscure, so you won't need to make a special trip to the grocery store for this sauce. Whether you have a few sauces from scratch under your belt or you simply want to try something new, you can't go wrong with this sauce. You'll discover that you will want to use this recipe for Meunière Sauce again and again.
CostInexpensive
Make Ahead RecipeYes
Taste and TextureButtery, Garlicky, Rich, 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
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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.
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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.
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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.
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Add the remaining 2½ sticks of butter, about a third at a time, whisking constantly each time until butter is melted.
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Gradually add the Worcestershire, whisking constantly, and add the salt.
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Continue cooking until sauce thickens slightly, about 5 minutes, whisking often.
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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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1984 Paul Prudhomme
