New Orleans Style Bordelaise Sauce
from http://www.nolacuisine.com/

New Orleans Style Bordelaise is very different than the classic french wine sauce; actually it bears absolutely no resemblance and it has as many variations as there are cooks in New Orleans. Probably the best use for this sauce is tossed into pasta, preferably spaghetti, but very nice over a grilled Ribeye or any grilled meat. Good poured some over asparagus. See recipe for Brabant Potatoes which are tossed in a Bordelaise sauce.

3 Tbsp extra virgin olive oil
4 cloves of garlic, roughly chopped
1 sprig of thyme
1 bay leaf
1 spritz of fresh lemon juice
1/2 stick of unsalted butter
1 Tbsp Italian parsley, minced
Salt & pepper to taste

Add the oil to a heated saute pan. Add the garlic, thyme, and bay leaf. Saute the garlic until it just starts to slightly brown then add the lemon juice, and the cold butter, incorporating by shaking the pan back and forth until melted. When the butter is totally melted strain the sauce through a fine mesh sieve, then add back to the pan. Add the parsley and season to taste with Kosher salt and pepper.

Makes around 1/3 of a cup.