New Orleans Style Bordelaise Sauce Recipe
From twill10 8 years ago
- 30 mins. to make
- Serves 1/3 cup
Bordelaise sauce with pork chops and asparagus. 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. Read more 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: See less
Ingredients
- New Orleans Style Bordelaise Sauce Recipe shopping list
- 3 Tbsp Extra Virgin Olive Oil shopping list
- 4 cloves of Garlic, roughly chopped shopping list
- 1 Sprig of Thyme shopping list
- 1 Bay Leaf shopping list
- 1 Spritz of fresh lemon juice shopping list
- 1/2 stick of Unsalted butter shopping list
- 1 Tbsp Italian Parsley, minced shopping list
- Salt & Pepper to taste shopping list
- For the Pork: shopping list
- I marinated the pork in garlic, Rosemary, lemon juice, a little creole mustard, extra virgin olive oil, and red pepper flakes for about 2 hours. I grilled it to a little over medium. shopping list
- For the Asparagus: shopping list
- First blanch the asparagus until al dente, then shock in an ice bath. Remove from the water and set aside until just ready to eat. shopping list
- To serve heat 1 Tbsp Extra Virgin Olive Oil & 2 Tbsp Unsalted butter in a saute pan. Add a crushed clove of garlic to the pan with the asparagus. Heat through and season well with salt & pepper. shopping list
- For the Green Onion Mashed Potatoes shopping list
- Peel and boil 3 Russet Potatoes, drain and mash with a potato masher. In a mixing bowl add the potatoes, 2 Tbsp Green Onions, 4 Tbsp Unsalted butter and enough cream or half & half to make them nice and creamy. Season well with salt and pepper. shopping list
How to make it
- 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.
- Makes around 1/3 of a cup.
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