Your Oyster of the Day: Emeril’s Delmonico Pasta Bordelaise with Deep Fried Oysters.
According to Chef Emeril Lagasse, “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.”
#Yum.