- From the French Bordelaise ("from Bordeaux") (Wiktionary)
“Along with the filets, New York strips and prime ribeyes ($37-$42), meaty options include a popular veal meatloaf with mashed potatoes, wild mushrooms and bordelaise sauce ($24).”
“The beef patties there weigh in at 10 oz., and Ray offers them with foie gras, bordelaise sauce and white truffle oil if you prefer.”
“But it's hard not to love a well-cooked hanger steak ($17), left medium-rare and swimming in a dry bordelaise.”
“I mean, I certainly didn't think I'd be spending tonight sharing a dining room with the fish guy, the insurance guy, and some hipster swilling Tecate from a can with his flatiron steak with bordelaise and sweetbreads.”
“There were many things on the menu that I tried for the first time here including bone marrow sauce sauce bordelaise and a sinfully decadent chocolate fondant dessert.”
“He then went on to explain that bordelaise grapes have a long history in Chile, even to some extent longer than Bordeaux because parts of Chile were spared devastation by phyloxera around the turn of the last century.”
“From Entrées, I had the HALIBUT "T-BONE" STEAK, lobster dumplings and lobster bordelaise.”
“The bordelaise was quite nice, tasting more of brandy than red wine, but the lobster aroma was deep and permeating.”
“The seared tuna with sesame and wild mushrooms was a triumph, served with a rich foie gras-bordelaise sauce, making it a far better choice than the pedestrian salt-baked salmon.”
“Some of these places combine or interchange the menus of French, Italian and Swiss chefs, a piquant entree, or shellfish served bordelaise, being followed by a paste like lasagne, spaghetti or tagliarini, or by those geometric ravioli whose delights are in inverse ratio to their square.”
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A list of sauces, used in cuisines around the world. Many of these are listed in the encyplopedic tome of French cookery, Larouse Gastronomique.
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See also Hernesheir's Open List: Sauces.
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