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Creole Meuniere Sauce

Creole Meuniere Sauce recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 510.2
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
  • 2 tablespoon Vegetable oil
  • 1 1/2 cup Fish stock
  • 1 Black pepper to taste
  • 2 tablespoon Worcestershire sauce
  • 1/4 cup Parsley,chopped
  • 2 tablespoon Flour,all-purpose
  • 1 Salt to taste
  • 1/2 cup Butter,unsalted
  • 1 ea Juice of lemon
Directions
  1. 1
    Heat the vegetable oil in a heavy skillet over medium heat.
  2. 2
    Remove the skillet from the heat and stir in the flour to create a paste.
  3. 3
    Return the skillet to medium heat and cook, stirring constantly, until the roux is a deep medium-brown color and smells nutty.
  4. 4
    Slowly whisk in the fish stock, ensuring no lumps form, and bring the mixture to a boil.
  5. 5
    Reduce heat and simmer the sauce for 45 minutes, stirring occasionally, until it thickens and reduces to about 1 cup.
  6. 6
    Season the sauce with salt and black pepper to taste.
  7. 7
    Transfer the reduced sauce to a 2-quart saucepan and bring it to a quick boil.
  8. 8
    Whisk in the softened unsalted butter and Worcestershire sauce, continuing to whisk until the butter is fully incorporated and the sauce is glossy.
  9. 9
    Stir in the lemon juice and chopped parsley, whisk briefly to combine, and remove from heat.
  10. 10
    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.

Keywords: creole, meuniere, sauce, roux, fish, seafood, lemon, butter, parsley, worcestershire, fish stock, pan sauce, grouper, snapper, umami, rich, nutty, acidic
Read it online: https://www.chefs-mate.com/recipe/creole-meuniere-sauce/