In classical French cuisine, a bordelaise sauce is a rich red wine demiglace sauce traditionally mounted with bone marrow. In Creole tradition, however, bordelaise has come to mean a garlic butter or garlic, butter, and olive oil sauce. This Bordelaise Butter recipe is an Emeril’s original and there are so many different ways it can be used. They use it at Delmonico’s in New Orleans for their Pasta Bordelaise, such as their fried oyster bordelaise.
You can use it as a base for pasta, on top of a delicious steak, or spread on top of a piece of delicious slice of French bread. It’s so rich and decadent that you’ll never want regular butter again! What dishes would you like to use this in?
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Inspired by Emeril’s
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