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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Bordelaise Butter
Course: CondimentsCuisine: FrenchDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 lb 1 unsalted butter, softened
6 tbsp 6 grated Parmesan cheese
2 tbsp 2 minced garlic
2 1/2 2 1/2 preserved lemon quarters, flesh removed, skin cut into brunoise or minced
1 tbsp 1 fresh squeezed lemon juice
1 tbsp 1 extra virgin olive oil
3/4 tsp 3/4 crushed red pepper flakes
1/2 tsp 1/2 black pepper
1 tsp 1 kosher salt, plus an extra pinch
3/4 tsp 3/4 dried oregano
1 cup 1 veal stock, reduced to 2 tbsp
Directions
- Combine all ingredients in a large bowl and mix well with a large spoon or rubber spatula. Roll the butter into a log with parchment paper and refrigerate until you are ready to use it, up to several days, or freeze for up to several months.
- The butter is delicious melted into a sauce for pasta, seafood or chicken.
Inspired by Emeril’s
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