classic bordelaise sauce
- Categories
- Emeril
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| ½ | Stick (4 tablespoons) |
| Butter | |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Freshly ground black pepper |
| 1 tablespoon | Chopped garlic |
| 1 tablespoon | Chopped parsley |
| ¼ cup | Dry red wine |
In a saucepan over medium heat, warm the olive oil and butter. Add the salt and pepper and simmer for about 4 minutes. Add the garlic and parsley and cook for 30 seconds. Drizzle in the wine and simmer for 3 minutes. Remove from heat and serve immediately.
Yield: ¾ cup
EMERIL LIVE SHOW #EMIB42 MANLY MAN II
Similar recipes
- Bordelaise sauce
- Bordelaise sauce for game
- Bordelaise sauce for meat fondue
- Bordelaise sauce-steve
- Classic omelet
- Classic potato pancakes
- Classic potato salad
- Classic salsa
- Classic sourdough bread
- Classic sourdough bread**
- Crawfish bordelaise sauce
- Crawfish-stuffed filet mignon with crawfish sauce bordelaise
- Filet mignon bordelaise (filet mignon in bord
- Lobster bordelaise
- Minute steak bordelaise
- Quick bordelaise
- Sauce bordelaise
- Stuffed filet of beef with bordelaise sauce
- Stuffed fillet of beef with bordelaise sauce
- Veal kidneys bordelaise
Random recipe of the day
Follow us
