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Bordelaise Butter

In classical French cuisine, a bordelaise sauce is a rich red wine demiglace sauce traditionally mounted with bone marrow. In our Creole tradition, however, bordelaise has come to mean a garlic butter or garlic, butter, and olive oil sauce. At Emeril's Delmonico, we use this Bordelaise Butter as the basis of our pasta bordelaise, such as the Delmonico Fried Oyster Bordelaise.

  • Prep Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 pound compound butter


  • 1 pound unsalted butter, softened
  • 6 tablespoons grated Parmesan cheese
  • 2 tablespoons minced garlic
  • 2 1/2 preserved lemon quarters, flesh removed, skin cut into brunoise or minced
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon plus a pinch of kosher salt
  • 3/4 teaspoon dried oregano
  • 1 cup veal stock reduced to 2 tablespoons


  • Combine all ingredients in a large bowl and mix well with a large spoon or rubber spatula. Roll the butter into a log with parchment paper and refrigerate until you are ready to use it, up to several days, or freeze for up to several months.

  • The butter is delicious melted into a sauce for pasta, seafood or chicken.