Meuniere Sauce

1. 1

   In a 1-quart saucepan combine the stock and garlic.

2. 2

   Bring to a boil over high heat, then reduce heat and simmer 2 minutes.

3. 3

   Remove from heat.

4. 4

   In a 1-quart saucepan melt 4 tablespoons of the butter over high heat.

5. 5

   Add the flour and whisk with a metal whisk until smooth, about 10 seconds.

6. 6

   Remove from heat.

7. 7

   Return stock mixture to a medium heat.

8. 8

   Gradually add the butter mixture to the stock mixture, whisking constantly until smooth.

9. 9

   Reduce heat to very low.

10. 10

    Add the remaining 2 1/2 sticks of butter, about a third at a time, whisking constantly each time until butter is melted.

11. 11

    Gradually add the Worcestershire, whisking constantly, and add the salt.

12. 12

    Continue cooking until sauce thickens slightly, about 5 minutes, whisking often.

13. 13

    The sauce may be kept warm (or reheated) by setting the pan over another pan of hot (but not boiling) water.

* Per serving · 4 servings · Values may vary.

No additional tips available.