A bordelaise sauce in traditional New Orleans-style Louisiana Creole cuisine is different from the French classical version, although both are available in the city.

Another sauce called "bordelaise" in New Orleans consists of butter, olive oil, shallots, parsley and garlic.

[1] This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century.

The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version.

A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and "Spanish sauce".