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Bordelaise

[bawr-dl-eyz; French bawr-duh-lez]
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noun
  1. a brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley.
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Origin of Bordelaise

< French, feminine of bordelais of Bordeaux, equivalent to Bordel- Bordeaux + -ais -ese
Also called Bordelaise sauce.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

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.

    The Hotel St. Francis Cook Book

    Victor Hirtzler

  • 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


British Dictionary definitions for bordelaise

Bordelaise

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