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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

/ bɔrdəlɛz; ˌbɔːdəˈleɪz /

adjective

  1. cookery denoting a brown sauce flavoured with red wine and sometimes mushrooms
“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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Word History and Origins

Origin of Bordelaise1

< French, feminine of bordelais of Bordeaux, equivalent to Bordel- Bordeaux + -ais -ese
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Word History and Origins

Origin of Bordelaise1

French: of Bordeaux
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Example Sentences

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

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

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

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

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

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Bordelaisbordello