Melt 4 tablespoons of the butter in a 1-quart saucepan over high heat until almost melted, shaking pan frequently. Add the garlic and cook, shaking the pan frequently until the foam on the surface is barely browned, about 1-2 minutes (be careful not to burn the garlic). Add the Meat Magic® and shake pan until seasoning darkens slightly, about 30 seconds. Add the Worcestershire sauce and shake pan until mixed in well. Add the beef stock and shake pan until combined. Bring to a boil and cook, shaking the pan frequently, until the liquid is reduced by half, about 2-3 minutes. Add the remaining butter and shake pan until the butter is melted and incorporated. Remove the pan from the heat. Add the parsley and shake pan until combined. Serve immediately over pork, seafood, fish or meat.
Copyright © 2006 by Paul Prudhomme