Bordelaise, adjective, or bordelaise sauce, noun, refers to a rich and flavorful sauce that is typically made with red wine, beef stock, shallots, and sometimes bone marrow. It is often used as a complement to red meat dishes, particularly beef, although it can also enhance other meats such as lamb or game. The name "bordelaise" is derived from the French word "Bordeaux," which is a famous wine-producing region in southwestern France.
In terms of flavor, bordelaise sauce is known for its robust and savory taste. The combination of red wine, shallots, and beef stock creates a deep and complex flavor profile that enhances the natural flavors of the meat it accompanies. Additionally, some variations of bordelaise sauce may include herbs, garlic, or other seasonings, adding further dimension to the taste.
Bordelaise sauce is also recognized for its velvety texture and glossy appearance. It is typically made by reducing the wine and shallots, then incorporating the beef stock and allowing the mixture to simmer until it thickens. The addition of bone marrow, although not always included, can lend a luscious and silky texture to the sauce.
In summary, bordelaise refers to a savory and flavorful sauce made with red wine, beef stock, shallots, and potentially bone marrow, commonly used as an accompaniment to red meats.
