New Orleans Brown Bordelaise Sauce
In New Orleans, when people say “bordelaise,” they probably mean the hot garlic butter that we splash on steaks, pasta, and a few other things. In Bordeaux, for which the sauce is named, it’s something completely different. Because the most famous product of Bordeaux is red wine, that’s a primary ingredient. This version is my effort to draw from both traditions at once, using garlic as well as the classical shallots. It’s great with a steak, chicken, or even oysters.
- 1 stick butter
- 3 French shallots, cut by hand brunoise (tiny cubes)
- 2 tsp. chopped fresh garlic
- 2 tsp. chopped fresh parsley
- 2 Tbs. demi-glace (if available) or 1/2 cup string veal or beef stock
- 1 cup red wine
- 2 cloves
- 2 bay leaves
- Pinch black pepper
- 1 tsp. Worcestershire sauce
1. In a hot skillet, heat 2 Tbs. of the butter. Add shallots, and cook until lightly browned. Remove.
2. Add garlic and parsley and saute until aromatic.
3. Add all other ingredients, including the browned shallots, and cook over medium heat until the wine reduces to about one-half its original volume. Remove the pan from the heat. Remove the bay leaves and cloves.
4. Whisk in the remaining butter, two small pats at a time, off the heat. Adjust seasonings with salt and pepper.
5. Spoon the sauce over anything you think might go well with it.
Makes about 1/2 cup.