Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1 1/2 c Fish stock
1 x Black pepper to taste
2 tb Worcestershire sauce
1/4 c Parsley,chopped
2 tb Flour,all-purpose
1 x Salt to taste
1/2 c Butter,unsalted
1 ea Juice of lemon

1. Heat oil in heavy skillet; remove from heat and add flour.
2. Return to heat and cook, stirring, until roux is medium brown in
color.
3. Slowly whisk in stock; bring to a boil, stirring constantly, and
simmer 45 minutes.
4. Add salt and pepper.
5. Reansfer sauce (there should be about 1 cup) to 2-quart saucepan;
bring to a quick boil.
6. Whisk in softened butter and Worcestershire sauce; continue to
whisk until butter is absorbed.
7. Add lemon juice and parsley; whisk again briefly and remove from
heat.
8. This sauce should be used within 45 minutes from time ir is
completed.
NOTE: Recipe is time-consuming but results are well worth the effort.

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