9 Sentences With "bordelaise sauce"

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There's smoked reindeer heart with buttered beets and blueberry Bordelaise sauce, topped with—wait for it—crispy deep-fried moose muzzle. from Vice
A filet mignon was the standout among the meats, arriving melt-in-the-mouth tender with a perfect Bordelaise sauce and garlic-Parmesan mashed potatoes. from The New York Times
A warm beet, languorously braised in smoked beet juice until it is soft and sticky like salt water taffy and then basted with a beet-based bordelaise sauce, was impressive in June. from The New York Times
There was charcoal-grilled Wagyu beef and bordelaise sauce; then gougères with more truffles and on to dessert: 18 courses of food in all, not counting those delicate little crackers that started the meal. from The New York Times
We're told they spent $150k for FW to do 4 songs, and they had a ton of good grub going around ... including a sushi bar, sirloin steak with bordelaise sauce, salmon on toast and even a pretzel machine. from TMZ
For the vegan dish, the chefs prepared California asparagus with cremini mushrooms, potatoes, a custard made of green almonds, Meyer lemon confit, a Bordelaise sauce and a crumble using an almond and vegetable yeast preparation that mimicked Parmesan cheese. from The New York Times
Bordelaise sauce is a classic French sauce 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.
Caneton Rouennais à la Presse, Escoffier's classic pressed duck served with Sauce Rouennaise Rouennaise sauce (fr. Sauce Rouennaise) is a Bordelaise sauce with the addition of puréed duck liver. This sauce is served with Canetons à la Rouennaise, which was one of the dishes served at the famous "Dinner of the Three Emperors".Auguste Escoffier, (1907), Le Guide culinaire.
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, chopped shallots, parsley and garlic.Soniat, Leon E. La Bouche Creole, p.58.