New Orleans Bordelaise Sauce

Ingredients

• 1 stick butter
• 4 tablespoons extra virgin olive oil
• 6 large garlic cloves, minced
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh parsley
• 1 teaspoon Lea & Perrins (Worcestershire sauce)
• Pinch of cayenne pepper
• Salt and pepper to taste

Instructions

In a small saucepan over low heat, melt butter with olive oil. Add garlic and green onions. Cook slowly, occasionally shaking the pan, until garlic starts to turn light brown, 15-20 minutes. Remove pan from heat and stir in parsley, Lea & Perrins and cayenne pepper. Add salt and pepper to taste. This sauce is perfect tossed with cooked pasta or spooned over grilled seafood or steaks. Makes about 2/3 cup.

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