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[bawr-dl-eyz; French bawr-duh-lez] /ˌbɔr dlˈeɪz; French bɔr dəˈlɛz/
a brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley.
Also called Bordelaise sauce.
Origin of Bordelaise
< French, feminine of bordelais of Bordeaux, equivalent to Bordel- Bordeaux + -ais -ese Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2017.
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Examples from the Web for Bordelaise
Historical Examples
  • Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg.

  • Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.

  • When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.

  • Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce.

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

    Choice Cookery Catherine Owen
  • While our whaleboat shot across the Bordelaise Channel pursued by a brisk breeze, Ugh!

  • But come here, my young gallants, and take a peep at that Bordelaise demoiselle standing before those fair matrons.

    Captain Brand of the "Centipede"

    H. A. (Henry Augustus) Wise
British Dictionary definitions for Bordelaise


/ˌbɔːdəˈleɪz; French bɔrdəlɛz/
(cookery) denoting a brown sauce flavoured with red wine and sometimes mushrooms
Word Origin
French: of Bordeaux
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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