Meunière Sauce Recipe

Meunière Sauce Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the remaining 2½ sticks of butter, about a third at a time, whisking constantly each time until butter is melted.
  5. Gradually add the Worcestershire, whisking constantly, and add the salt.
  6. Continue cooking until sauce thickens slightly, about 5 minutes, whisking often.
  7. 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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