from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A brown sauce, having ingredients that include dry red wine and bone marrow

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. brown sauce with beef marrow and red wine


from Wiktionary, Creative Commons Attribution/Share-Alike License

From the French Bordelaise ("from Bordeaux")


  • 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).

    Steakhouse Sibling

  • 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.

    Archive 2009-05-01

  • But it's hard not to love a well-cooked hanger steak ($17), left medium-rare and swimming in a dry bordelaise.

    Ed Levine: A Rye We Hope Will Improve With Age

  • 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.

    animal. soft opening. i was there.

  • 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.

    Archive 2007-02-01

  • 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.

    The Dark and Lovely Commune Keeps Models Well-Fed

  • 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.

    Fascinating San Francisco


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