bordelaise: meaning, definition, pronunciation and examples
LowFormal/Culinary
Quick answer
What does “bordelaise” mean?
A classic French sauce made with red wine, shallots, herbs, and sometimes bone marrow or demi-glace.
Audio
Pronunciation
Definition
Meaning and Definition
A classic French sauce made with red wine, shallots, herbs, and sometimes bone marrow or demi-glace.
A culinary term referring to the sauce or dishes prepared in the style of Bordeaux, France. Can also refer to a specific cut of steak (entrecôte à la bordelaise).
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning. Both use the French term. Pronunciation may vary slightly.
Connotations
Connotes sophistication, French cuisine, and fine dining in both varieties.
Frequency
Equally low frequency in both, confined to menus and cooking discussions.
Grammar
How to Use “bordelaise” in a Sentence
[dish] + with + bordelaise sauce[dish] + served + à la bordelaiseVocabulary
Collocations
Examples
Examples of “bordelaise” in a Sentence
adjective
British English
- The chef prepared a classic bordelaise sauce.
- We enjoyed an entrecôte à la bordelaise.
American English
- The menu featured a New York strip with bordelaise sauce.
- He ordered the steak cooked bordelaise style.
Usage
Meaning in Context
Business
Rare, except in hospitality or food import/export contexts.
Academic
Used in culinary arts, food history, or gastronomy studies.
Everyday
Very rare in casual conversation, except when discussing restaurants or cooking.
Technical
Specific in professional cookery, with a defined recipe and technique.
Vocabulary
Synonyms of “bordelaise”
Neutral
Weak
Watch out
Common Mistakes When Using “bordelaise”
- Misspelling as 'bordalaise' or 'bordelese'.
- Using it as a noun without 'sauce' (e.g., 'I'll have the bordelaise' is acceptable in restaurant shorthand, but 'I made a bordelaise' is less standard).
FAQ
Frequently Asked Questions
No, it is not a standard colour name. It is a culinary term for a sauce, though it is named after Bordeaux, a region known for its red wine.
No, a classic bordelaise sauce is defined by the use of red wine, typically from the Bordeaux region. A sauce with white wine would be a different preparation.
No, they are different classic French sauces. Béarnaise is an emulsion of egg yolk and butter flavoured with tarragon and vinegar, while bordelaise is a red wine reduction sauce.
In full, formal descriptions, yes. However, in restaurant contexts (e.g., ordering), it is common to shorten it (e.g., 'I'll have the steak with bordelaise').
A classic French sauce made with red wine, shallots, herbs, and sometimes bone marrow or demi-glace.
Bordelaise is usually formal/culinary in register.
Bordelaise: in British English it is pronounced /ˌbɔː.dəˈleɪz/, and in American English it is pronounced /ˌbɔːr.dəlˈeɪz/. Tap the audio buttons above to hear it.
Learning
Memory Aids
Mnemonic
Think of BORDEAUX the wine region + LAISE sounds like 'lace' – a sauce that laces the dish with wine flavour.
Conceptual Metaphor
SAUCE IS A SIGNATURE (of a place/culture).
Practice
Quiz
What is the primary ingredient that defines a 'bordelaise' sauce?