Instructions: 1. Heat oil in heavy skillet; remove from heat and add flour.

2. Return to heat and cook, stirring, until roux is medium brown in color.

3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes.

4. Add salt and pepper.

5. Reansfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil.

6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed.

7. Add lemon juice and parsley; whisk again briefly and remove from heat.

8. This sauce should be used within 45 minutes from time ir is completed.

NOTE: Recipe is time-consuming but results are well worth the effort.

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