Fish Brown Sauce Recipe

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 browing 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.