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Narrow Results You've Selected: Fry Cajun/Creole Saveur Recipe Remove all Difficulty Medium (1) Main Ingredient Shellfish (1) Course Appetizers (1) Season Fall (1) Summer (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"french"; var omni_prop11 = omni_channel+":"+"french"; var omni_prop12 = omni_channel+":"+"french"; var omni_prop18 = "french"; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Technique:Fry,Cuisine:Cajun/Creole,Source:Saveur,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 02/27/2002 Oysters Bordelaise In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic. Issue #40

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