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Sauces Chef Paul Prudhomme's Louisiana Kitchen

Prudhomme's Version Used in Fish with Pecan Butter Sauce

Submitted by: Marlys and Glenn

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Servings: Makes about 2 cups.

Use in Fish with Pecan Butter Sauce and Meuniere Sauce (separate recipe).

1 cup seafood stock (vegetables plus fish parts, simmered)
3/4 teaspoon minced garlic
3/4 pound (3 sticks) unsalted butter, in all
2 tablespoons all-purpose flour
cup Worcestershire sauce
teaspoon salt

In a 2-quart saucepan, combine 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 whish 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 2 sticks 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 slighhtly, about 5 minutes, whisking often. The sauce may be kept warm (or reheated) by setting the pan over anothr pan of hot (but not boiling) water.

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