BORDELAISE SAUCE Meaning and
Definition
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Bordelaise sauce is a classic French sauce that is typically made with a red wine reduction, shallots, and bone marrow or butter. It is a popular accompaniment to various meat dishes, most commonly used with grilled or roasted beef cuts like filet mignon or ribeye.
The sauce derives its name from the French city of Bordeaux, known for its excellent wine production. The foundation of bordelaise sauce begins with the reduction of red wine, usually a dry red wine such as Bordeaux or Merlot, which is cooked down to intensify the flavors and remove any alcohol content. Shallots, finely chopped or minced, are then added to the wine reduction, providing a delicate onion-like flavor and aroma.
Traditionally, bordelaise sauce incorporates the addition of bone marrow, which adds richness and a smooth texture. However, in modern adaptations, butter is often used instead of bone marrow for ease of preparation. The bone marrow or butter is whisked into the reduced wine and shallot mixture, resulting in a velvety and glossy consistency.
Bordelaise sauce is often finished with a touch of fresh herbs, such as parsley or thyme, to enhance the flavor profile. The complexity of this sauce, with its deep wine taste and subtle shallot undertones, perfectly complements the richness and flavors of red meat dishes, creating a harmonious balance of flavors.
Etymology of BORDELAISE SAUCE
The word "bordelaise sauce" is derived from the French word "bordelais", which means "from Bordeaux". Bordeaux is a city in southwestern France renowned for its wine production, particularly red wine. The sauce originates from the Bordeaux region and is often used as a complement to dishes featuring Bordeaux wines. The name "bordelaise" signifies its association with the culinary traditions and flavors of that region.
