Bordelaise Sauce, Creole Style

Bordelaise Sauce a la Creole

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Onion, or 2 Shallots
  • A Tablespoonful of Olive Oil
  • Salt and Pepper to Taste


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 tablespoonful of Red Wine may be added to the Sauce.