New Orleans Style Bordelaise Sauce

By RoketJSquerl

New Orleans Style Bordelaise is very different than the classic french wine sauce; actually it bears absolutely no resemblance and it has as many variations as there are cooks in New Orleans. Probably the best use for this sauce is tossed into pasta, preferably spaghetti, but I like it very much over a grilled Ribeye or any grilled meat. I made sure to also pour some over the asparagus. The recipe:

Ingredients

• 3 Tbsp Extra Virgin Olive Oil
• 4 Cloves Garlic, roughly chopped
• 1 Sprig Thyme
• 1 Bay Leaf
• 1 Spritz of Fresh Lemon Juice
• 1/2 Stick Unsalted Butter
• 1 Tbsp Italian Parsley, minced
• Salt & Pepper to Taste

Details

Servings 2

Preparation

Step 1

1. Add the oil to a heated saute pan. Add the garlic, Thyme, and Bay leaf. Saute the garlic until it just starts to slightly brown then add the lemon juice, and the cold butter, incorporating by shaking the pan back and forth until melted. When the butter is totally melted strain the sauce through a fine mesh sieve, then add back to the pan. Add the parsley and season to taste with Kosher salt and pepper.

2. Makes around 1/3 of a cup.