bordelaise
Học thuậtThân thiện
Definition
Noun: A classic French sauce made with a base of red wine, often Bordeaux, and shallots, reduced and typically finished with butter or sometimes enriched with beef marrow.
Usage
Bordelaise is used as a mass noun to refer to the sauce itself. It is typically used in the phrase "sauce bordelaise" or simply "bordelaise" when the context is clear. - The chef prepared a filet mignon with a rich bordelaise. - Sauce bordelaise is a perfect accompaniment to grilled steak.
Advanced Usage
- As a modifier: The term can function attributively to describe dishes served with this sauce.
- Steak bordelaise is a staple on the brasserie menu.
Variants and Related Words
- Sauce Bordelaise: The full, formal name for the sauce.
Different Meanings
This word refers specifically to the culinary sauce. It does not have other common meanings in general English.
Synonyms
- Red wine sauce: A more generic descriptive term.
- Marchand de vin sauce: A very similar sauce, sometimes used interchangeably, though traditional may include marrow.
Idioms
No common idioms feature this word.
Phrasal Verbs
Not applicable, as bordelaise is a noun.
Noun
- brown sauce with beef marrow and red wine