1. Leave 3 cups of butter out at room temperature. Allow the butter to soften for at least four to five hours. 01:28
2. Add the softened butter, lemon juice, chili flake, oregano, garlic, preserved lemon, Parmesan cheese, olive oil, veal demi-glace, salt, and pepper to a large mixing bowl. Fold all ingredients into the softened butter until combined. 01:45
3. Transfer the butter mixture into a small bowl or storage container. Refrigerate until solid. 03:55
4. To shape the bordelaise butter into a log, use a spatula to transfer the butter mixture to a sheet of parchment paper. Spread the butter down the middle of the parchment paper. Fold the parchment paper over the butter, allowing the two ends of the paper meet. Using a straight edge (like a sheet pan), press the butter into the fold of the paper and into a cylinder shape. Roll up the parchment paper and twist off each end of the paper. Place the log of butter in the refrigerator and cool until solid, or for at least three hours. 05:38
5. After the log of butter has solidified, use a paring knife to cut small rounds of butter. 07:07
What You'll Need
- Mixing bowl
- Storage container
- Parchment paper
- Sheet pan
- Butter, softened (3 cups)
- Veal demi-glace (3 tablespoons)
- Lemon juice (2 tablespoons)
- Chili flake (1 tablespoon)
- Dried oregano (1 tablespoon)
- Garlic, minced (2 tablespoons)
- Preserved lemon (2 tablespoons)
- Parmesan cheese, grated (1/2 cup)
- Olive oil (2 tablespoons)
- Pepper (1 tablespoon)
- Salt (1 tablespoon)
Bordelaise is a classic French sauce made with red wine, bone marrow, butter, shallots, and demi-glace. Bordelaise sauce is often served with beef, but also pairs well with other meats. In the early twentieth century, New Orleans chefs created a twist on the classic Bordelaise preparation. Now, New Orleans Bordelaise has a stronger garlic flavor than red wine or shallots.
Chef Wilfredo uses a veal demi-glace to make this bordelaise butter. A demi-glace is a rich brown sauce commonly used in French cuisine. Demi-glace is created by combining equal parts of veal stock and espagnole sauce, one of the classic French "mother" sauces. This mixture is then simmered and reduced by half. Demi-glace can be used on its own or as a base for other sauces.
Bordelaise butter is an example of a compound butter. Compound butters are simply butters that have been mixed with other ingredients. Other common compound butters include beurre blanc (butter combined with vinegar or white wine and shallots) and beurre à la bourguignonne (butter combined with garlic).