A Bordelaise sauce in traditional New Orleans cooking is different from the French classical version. The basic connotation is garlic, not red wine and gelatin. One version is not too distant from the French version and can be thought of as a marchand d'vin (red wine and demi-glace) with the addition of garlic (rather than shallots). A second version is what most New Orleanians think of as Bordelaise and consists of butter, olive oil, chopped green onion (traditionally called 'shallots' in New Orleans), parsley, and garlic.[1] This combination is the foundation of the classic Escargot Bordelaise--a dish that was available in New Orleans restaurants early in the twentieth century. The association of Bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creolé recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow, and "Spanish Sauce" (Espagnole sauce).[2] Binomial name Allium sativum L. Percentages are relative to US RDI values for adults. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... A bottle of olive oil. ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... Species Percentages are relative to US RDI values for adults. ... Escargots, in French cuisine, is a dish of cooked land snails, usually served as an appetizer. ... In cooking, espagnole sauce is one of the mother sauces that are the basis of sauce-making in classic French cooking. ...
Notes
^ Soniat, Leon E. La Bouche Creole, p.58. Pelican Publishing, 1983.
^ Eustis, Celestine. Cooking in Old Creole Days, p. 35. R.H. Russell, 1904.
Sauces may be classed as hot and cold; and divided again, the hot as white and brown, the cold as the mayonnaise type and the type used for coating cold foods and often containing gelatin.
Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving.
Such sauces, including applesauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork or ham; cranberry sauce with poultry) or served as desserts.
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