Bordelaise Sauce, Creole Style

Bordelaise Sauce a la Creole

Preparation info
    • Difficulty

      Easy

Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • An Onion, or 2 Shallots
  • A Tablespoonful of Olive Oil

Method

Peel the onion or shallots and chop fine. Put in a saucepan with one tablespoonful of olive oil; let the onion saute well, and pour the Sauce over tenderloin filets or sirloin steaks, when it is desired to serve these a la Bordelaise. a