Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Bordelaise† Sauce

  • Yield: 3/4 cup


  • 3 tablespoons olive oil
  • 1/2 stick (4 tablespoons) butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped parsley
  • 1/4 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.