Bordelaise sauce

"Bordelaise Sauce" A classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, shallots, and a rich brown sauce called demi-glace. "Sauce marchand de vins" ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though can also be served with other meats that pair well with red wine demi-glace based sauces.

New Orleans Bordelaise

A Bordelaise sauce in traditional New Orleans cooking is different from the French classical version, although both are available in the city. The basic flavor is garlic rather than red wine and bone marrow. Another sauce called Bordelaise in New Orleans consists of butter, olive oil, chopped shallots, parsley, and garlic. [Soniat, Leon E. "La Bouche Creole", p.58. Pelican Publishing, 1983.] This combination is the foundation of the classic Escargot Bordelaise, a dish that was available in New Orleans restaurants early in the twentieth century. The association of Bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creolé recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow, and "Spanish Sauce". [Eustis, Celestine. "Cooking in Old Creole Days", p. 35. R.H. Russell, 1904.]

Notes

External links

* [http://www.gatewaygourmet.com/bordel.htm A recipe for Bordelaise Sauce]

* [http://dinesite.com/info/post-24155/review-read/??&t=0 Article on Oysters Bordelaise at Mandich's]


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  • bordelaise sauce — [bôr′də lāz΄] n. 〚Fr, fem. of bordelais, of Bordeaux〛 a dark sauce made from meat stock, flour, wine, onions, seasonings, etc., served over broiled meat * * * …   Universalium

  • bordelaise sauce — [bôr′də lāz΄] n. [Fr, fem. of bordelais, of Bordeaux] a dark sauce made from meat stock, flour, wine, onions, seasonings, etc., served over broiled meat …   English World dictionary

  • bordelaise sauce — noun Usage: often capitalized B Etymology: French bordelaise, feminine of bordelais of Bordeaux Date: 1902 a sauce consisting of stock thickened with roux and flavored typically with red wine and shallots …   New Collegiate Dictionary

  • bordelaise sauce — bor•de•laise′ sauce [[t]ˌbɔr dlˈeɪz, ˈɛz[/t]] n. coo a brown sauce flavored with red wine and shallots • Etymology: < F, fem. of bordelais of Bordeaux …   From formal English to slang

  • bordelaise sauce — noun see bordelaise …   Useful english dictionary

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  • Sauce bordelaise — ● Sauce bordelaise sauce brune faite d une réduction d échalotes dans du vin rouge, mouillée avec un fond de veau lié …   Encyclopédie Universelle

  • Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… …   Wikipedia

  • Sauce charcutière — Charcutière sauce is a compound French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins. Its literal translation is sauce of the pork butcher. It is most frequently used with cuts of grilled or sautéed pork.[1]… …   Wikipedia

  • Bordelaise — /bawr dl ayz /; Fr. /bawrdd deuh lez /, n. a brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley. Also called Bordelaise sauce. [ < F, fem. of bordelais of Bordeaux, equiv. to Bordel Bordeaux + ais ESE] * …   Universalium


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