Bordelaise Butter | Emerils.com
In classical French cuisine, a bordelaise sauce is a rich red wine demiglace sauce traditionally mounted with bone marrow. In our Creole tradition, however, bordelaise has come to mean a garlic...
Ingredients
- 1 pound unsalted butter, softened
- 6 tablespoons grated Parmesan cheese
- 2 tablespoons minced garlic
- 2 1/2 preserved lemon quarters, flesh removed, skin cut into brunoise or minced
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1 teaspoon plus a pinch of kosher salt
- 3/4 teaspoon dried oregano
- 1 cup veal stock reduced to 2 tablespoons
More Like This
Delmonico Fried Oyster Bordelaise | Emerils.com
emerils.com
Oysters Bordelaise | Saveur
saveur.com
Bordelaise Sauce | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Foryoueats: Bordelaise Sauce
foryoueats.com
Maître D’hôtel Butter - a flavored finishing butter by Foodie’s Chef Laura Brennan - Foodies Markets
foodiesmarkets.com
Bordelaise Sauce: My Foolproof French Red Wine Sauce
cookingwithkendra.net
Bordelaise Sauce: Elevate Steak Night! (My Secret Recipe)
cookingwithkendra.net
Tortellini In Brodo | Emerils.com
emerils.com