Bordelaise sauce is a classic Frenchsauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
Bordelaise sauce
Steak frites with Bordelaise sauce
Type
Sauce
Place of origin
France
Serving temperature
With grilled beef or steak
Main ingredients
Dry red wine, bone marrow, butter, shallots and sauce demiglace
Variations
New Orleans Bordelaise
New Orleans bordelaiseedit
A bordelaise sauce in traditional New Orleans-style Louisiana Creole cuisine 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, shallots, parsley and garlic.[1]
This combination is the foundation of the classic escargots bordelaises, 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 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and "Spanish sauce".[2]
Referencesedit
Wikimedia Commons has media related to Bordelaise sauce.
^Soniat, Leon E. La Bouche Creole, p.58. Pelican Publishing, 1983.
^Eustis, Celestine. Cooking in Old Creole Days, p. 35. R.H. Russell, 1904.
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