Ingredients Jump to Instructions ↓

  1. 1 Bay leaf

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/2 teaspoon 2 1/2ml Garlic powder

  4. 1/4 teaspoon 1 1/3ml White pepper

  5. 1/4 teaspoon 1 1/3ml Dried oregano leaves

  6. 1/4 teaspoon 1 1/3ml Dried thyme leaves

  7. 1/8 teaspoon 0.6ml Ground cayenne pepper Main Ingredients

  8. 2 tablespoons 30ml Vegetable oil

  9. 3 tablespoons 45ml All-purpose flour

  10. 1/4 cup 15g / 1/2oz Finely chopped onions

  11. 4 teaspoons 20ml Canned tomato sauce

  12. 1 teaspoon 5ml Worcestershire sauce

  13. 2 cups 474ml Hot basic seafood stock

  14. 2 tablespoons 30ml Burgundy wine

  15. 2 tablespoons 30ml Unsalted butter - softened

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Serve this delicious sauce over broiled, fried or baked fish fillets or broiled, fried or baked oysters. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a heavy 1-quart saucepan over high heat just until the oil starts to smoke, about 1 to 2 minutes. With a metal whisk, mix in 2 tablespoons of the flour, whisking constantly and scraping pan bottom well, until the roux is dark red-brown to black, about 2 minutes, being careful not to let it scorch or splash on your skin. (Remove from heat momentarily if it is browning too fast for you to control, continuing to stir constantly.) Immediately whisk in the onions; reduce heat to low and continue stirring and cooking about 1 minute. Add the tomato sauce and stir and cook 1 minute. Then stir in the seasoning mix and the Worcestershire (the mixture should now be thick and dark red-brown); cook 2 to 3 minutes, stirring constantly. Add the stock; turn heat to high and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring often. Stir in 1 tablespoon of the burgundy and remove from heat. In a small bowl mix the butter and remaining 1 tablespoon flour until creamy. Return sauce to low heat; gradually add the butter mixture to the sauce, whisking until well blended each time. Return sauce to a simmer and simmer 10 minutes, stirring often. Add the remaining 1 tablespoon burgundy. Remove from heat and discard bay leaf. Serve immediately. From Paul Prudhomme's "Louisiana Kitchen"


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