The secret to making this type of sauce is to shake the pan in a back-and-forth motion, rather than stirring or whisking. This gentle type of blending creates an emulsion from the butter and liquid and gives the sauce a texture and richness that cannot be duplicated any other way.
Makes about 1 cup
8 tablespoons (1 stick) unsalted butter, in all
2 tablespoons minced fresh garlic
1½ teaspoons Chef Paul Prudhomme's Meat Magic®
2 tablespoons Worcestershire sauce
½ cup beef stock
1 tablespoon minced fresh parsley
How To Prepare
Melt 4 tablespoons of the butter in a 1-quart saucepan over high heat until almost melted, shaking pan frequently. Add the garlic and cook, shaking the pan frequently until the foam on the surface is barely browned, about 1-2 minutes (be careful not to burn the garlic). Add the Meat Magic®and shake pan until seasoning darkens slightly, about 30 seconds. Add the Worcestershire sauce and shake pan until mixed in well. Add the beef stock and shake pan until combined. Bring to a boil and cook, shaking the pan frequently, until the liquid is reduced by half, about 2-3 minutes. Add the remaining butter and shake pan until the butter is melted and incorporated. Remove the pan from the heat.Add the parsley and shake pan until combined. Serve immediately over pork, seafood, fish or beef.
Copyright © 2006 by Paul Prudhomme