Creole meuniere sauce

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. § Whiski 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.
9. § note: recipe is time-consuming but results are well worth the effort.