- 1 Tbsp olive oil
- 1/2 cup yellow onions, finely chopped
- 1 tsp salt
- 1 tsp black pepper, coarsely ground
- 3 bay leaves
- 1 Tbsp garlic, minced
- 3 lemons, peeled, white pith removed, and quartered
- 1/2 cup dry white wine
- 2 cups shrimp stock
- 1 cup Worcestershire sauce
- Heat the olive oil in a medium heavy saucepan over medium-high heat. Add the onions, salt, pepper, and bay leaves and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic, lemons, and white wine and cook for 2 minutes.
- Add the shrimp stock and Worcestershire sauce and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced to 1/2 cup, about 1 hour and 15 minutes.
- Strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon. Set aside until needed. (The sauce base can be refrigerated in an airtight container for up to 3 days, or frozen for up to 2 months.) Makes about 1/2 cup.
Recipes provided by Emeril Lagasse and originally appeared in Emeril's New New Orleans Cooking. Copyright William Morrow Publishers, New York, 1993.