Noun
Bordelaise sauce (usually uncountable, plural Bordelaise sauces)
A French sauce made with dry red wine, bone marrow, butter, shallots, and demiglace, and traditionally served with beef.
Synonym: bordelaise
Coordinate term: marchand de vin
The accompanying ragout of white asparagus and fava beans added a fresh spring touch while the rich Bordelaise sauce with caramelized parsnip tied together the vegetables with the luxurious tender meat. Source: Internet
The meal started with a creation of foie gras with lard (bacon) wrapped in puff pastry and topped with a rich, brown Bordelaise sauce (a sauce made from red wine, shallots, bone marrow and demi-glace) and shaved truffles. Source: Internet