INGREDIENTS

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 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. From Paul
Prudhomme's "Louisiana Kitchen"  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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