Ingredients Jump to Instructions ↓

  1. -- SEASONING MIX --

  2. 1 ea Whole bay leaf

  3. 1/2 t Salt

  4. 1/2 t Garlic powder

  5. 1/4 t White pepper

  6. 1/4 t Dried oregano leaves

  7. 1/4 t Dried thyme leaves

  8. 1/8 t Ground cayenne pepper


  10. 2 T Vegetable oil

  11. 3 T All-purpose flour

  12. 1/4 c Finely chopped onions

  13. 4 t Canned tomatoe sauce

  14. 1 t Worcestershire sauce

  15. 2 c Hot basic seafood stock

  16. 2 T Burgundy wine

  17. 2 T Unsalted butter, softened

  18. --SEASONING MIX --


Instructions Jump to Ingredients ↑

  1. Serve this delicious sauce over broiled, fried or baked fish fillets or broiled, fried or baked oysters.

  2. Combine the seasoning mix ingredients in a small bowl and set aside.

  3. Heat the oil in a heavy 1-quart saucepan over high heat just until the oil starts to smoke, about 1 to 2 minutes.

  4. 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.

  5. (Remove from heat momentarily if it is browing too fast for you to control, continuing to stir constantly.

  6. ) Immediately whisk in the onions; reduce heat to low and continue stirring and cooking about 1 minute.

  7. Add the tomato sauce and stir and cook 1 minute.

  8. 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.

  9. Add the stock; turn heat to high and bring to a boil, stirring often.

  10. Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring often.

  11. Stir in 1 tablespoon of the burgundy and remove from heat.

  12. In a small bowl mix the butter and remaining 1 tablespoon flour until creamy.

  13. Return sauce to low heat; gradually add the butter mixture to the sauce, whisking until well blended each time.

  14. Return sauce to a simmer and simmer 10 minutes, stirring often.

  15. Add the remaining 1 tablespoon burgundy.

  16. Remove from heat and discard bay leaf.

  17. Serve immediately.


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