New Orleans Bordelaise Sauce

Preparation info

  • Makes enough for


    steaks, a pound of pasta
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The people in Bordeaux would be mystified, but in New Orleans bordelaise sauce is likely to be nothing much more than a garlic and parsley butter. We use it on pasta, steaks, chicken, oysters, and snails (for which use its name changes to bourguignonne, for some reason). We never said we were good at nomenclature.


  • 2 sticks (16 Tbsp.) butter
  • 1 large head fresh garlic, chopped


  1. Put the butter into a small saucepan over the lowest heat. Cook until the bubbling stops. Skim the foam from the top and pour away the clear butter from the solids at the bottom of the pan, reserving the clear butter. You now have clarified butter.
  2. Wipe out the saucepan to get rid of the milk solids and return the clarified butter to the pan. Heat it over mediu