- 1/2 tsp cracked black pepper
- 1 tsp baking soda
- 2 tablespoons flour
- 2 tablespoons kisan sunflower cooking oil
- 1 cup fish stock
- 1 lemon
- When you have finished pan-frying or sauteing your fish or seafood, add 2 more tablespoons of whatever oil or butter you cooked the fish with, scraping any browned bits off the bottom of the pan with a wooden spoon.
- Turn the heat to medium-low and sprinkle in the flour and mix well with a fork or wooden spoon. Let this cook and stir often until it turns light brown; you are making a roux (pronounced "roo" in case you were wondering). It is very important not to burn this!
- When the roux is light brown, add the wine. It will sputter. Mix well and scrape any browned bits off the bottom with the wooden spoon. This is important, so get them all.
- It may thicken up quite a bit immediately, so add the stock and mix well. Bring this to a boil over high heat.
- When the sauce has reduced by about half, taste a bit ?for salt and add more if you need to.
- The sauce is done when it can coat the back of a spoon, or when it takes a second or so to fill in after you drag the wooden spoon through the center of the pan. If you really want to get fancy, pour the sauce through a fine-mesh strainer before serving.