Bordelaise

American  

[bawr-dl-eyz, bawr-duh-lez] / ˌbɔr dlˈeɪz, bɔr dəˈlɛz /

noun

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

---

Bordelaise British  

/ bɔrdəlɛz, ˌbɔːdəˈleɪz /

adjective

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

---

Etymology

Origin of Bordelaise

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

Example Sentences

Jefferson dreams himself into a restaurant, summoning a waiter—“Garçon, where is the Bordelaise sauce?”— and reaching, blissfully, for another pour of wine, before he is jolted awake.

From Salon

He mentions the bone marrow and bordelaise as an example, discussing how he would break down the steps across different days.

From Salon

Originally called cannelé Bordelaise, these small, baked, custard pastries are temperamental and time-consuming, requiring skill to make — but so very worth it.

From Salon

According to cookbooks, the cannelés Bordelaise could date back to anywhere between the 15th and 18th centuries, and most history books concur that the pastry originated in various convents around the winemaking regions of Bordeaux in Southern France.

From Salon

Bordelaise is a sauce that doesn't come together easily, but sings of glamor.

From Salon