Bordelaise

[ bawr-dl-eyz; French bawr-duh-lez ]

noun

1. a brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley.

Bordelaise

/ ˌbɔːdəˈleɪz; bɔrdəlɛz /

adjective

1. cookery denoting a brown sauce flavoured with red wine and sometimes mushrooms

Word History and Origins

Origin of Bordelaise¹

< French, feminine of bordelais of Bordeaux, equivalent to Bordel- Bordeaux + -ais -ese

Word History and Origins

Origin of Bordelaise¹

French: of Bordeaux

Example Sentences

While our whaleboat shot across the Bordelaise Channel pursued by a brisk breeze, Ugh!

From Project Gutenberg

If you are there in the autumn, don't forget to order Cèpes à la Bordelaise.

From Project Gutenberg

To seek fish recipes, of such savory sound as those for "broiled redsnapper," "shrimps bordelaise," and "baked fish croquettes."

From Project Gutenberg

The well-known Bordelaise sauce is simply Spanish sauce with the addition of white wine and shallots.

From Project Gutenberg

Oysters, clams, sweetbread, chicken or turkey may be served à la Bordelaise or Bechamel.

From Project Gutenberg