This Creole Meuniere Sauce is a sophisticated twist on the classic French butter sauce, deepened by a slow-cooked dark roux and fish stock. It strikes a perfect balance between the nutty richness of browned flour and the bright acidity of fresh lemon juice. The addition of Worcestershire sauce adds a savory umami depth, while fresh parsley provides a vibrant herbal finish. Ideal for drizzling over pan-seared fish like grouper or snapper, or even roasted chicken, this sauce elevates simple proteins into a restaurant-quality meal. While it requires patience to develop the roux correctly, the result is a velvety, complex sauce that is well worth the effort.
Creole Meuniere Sauce
Description
This Creole Meuniere Sauce is a sophisticated twist on the classic French butter sauce, deepened by a slow-cooked dark roux and fish stock. It strikes a perfect balance between the nutty richness of browned flour and the bright acidity of fresh lemon juice. The addition of Worcestershire sauce adds a savory umami depth, while fresh parsley provides a vibrant herbal finish. Ideal for drizzling over pan-seared fish like grouper or snapper, or even roasted chicken, this sauce elevates simple proteins into a restaurant-quality meal. While it requires patience to develop the roux correctly, the result is a velvety, complex sauce that is well worth the effort.Ingredients
Directions
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Heat the vegetable oil in a heavy skillet over medium heat.
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Remove the skillet from the heat and stir in the flour to create a paste.
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Return the skillet to medium heat and cook, stirring constantly, until the roux is a deep medium-brown color and smells nutty.
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Slowly whisk in the fish stock, ensuring no lumps form, and bring the mixture to a boil.
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Reduce heat and simmer the sauce for 45 minutes, stirring occasionally, until it thickens and reduces to about 1 cup.
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Season the sauce with salt and black pepper to taste.
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Transfer the reduced sauce to a 2-quart saucepan and bring it to a quick boil.
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Whisk in the softened unsalted butter and Worcestershire sauce, continuing to whisk until the butter is fully incorporated and the sauce is glossy.
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Stir in the lemon juice and chopped parsley, whisk briefly to combine, and remove from heat.
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Serve immediately, as the sauce is best used within 45 minutes of preparation.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 510.2kcal
- % Daily Value *
- Total Fat 36.4g56%
- Saturated Fat 17.5g88%
- Cholesterol 109.5mg37%
- Sodium 98287.1mg4096%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 7.2g29%
- Sugars 1.7g
- Protein 25.7g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
