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Bordelaise:
This is a term primarily used to describe a brown sauce that includes shallots and red wine. Some versions of this sauce include slices of bone marrow added at the end of cooking.
Bordelaise sauce
A blend of wine, brown stock, marrow, shallots and herbs.
Bouillabaisse
A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Bordelaise: Red wine sauce with bacon lardons and baby onions
bouillé to boil
bouillon Unclarified stock (from the French word to bubble, as in when liquid boils)
bouillabaisse: A fish stew; speciality of Provence ...
Bordelaise
A brown sauce flavored with red wine usually served with beef entrees
Borsch ...
Bordelaise Sauce:
A red or white wine sauce mixed with meat glaze, marrow, lemon juice, finely minced shallots, parsley, ground pepper, thyme, bay leaf, and other fresh herbs.
Bordelaise: ...
Bordelaise Sauce 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, shallots, and a rich brown sauce called demi-glace.
bordelaise: Bordeaux-style, also brown sauce of shallots, red wine, bone marrow
bouchée: tiny mouthful, bite-size
boudin: technically meat sausage, any sausage-shaped mixture ...
Bordelaise
A brown sauce flavored with a reduction of red wine, shallots, pepper and herbs and garnished with marrow.
Bosc Pear (Bawsk) ...
Flank Steak Bordelaise
A savory steak served on a bed of carrots and zucchini is topped with a sprinkling of walnuts to create a mouthwatering main dish recipe.
Flank Steak with Spanish Rice ...
à la Bordelaise: in the style of Bordeaux (e.g., sauce Bordelaise, reduced wine and stock, herbs, shallots, and a garnish of marrow)
à la broche: spit-roasted (en brochette, like shish kabob, cooked on a skewer) ...
BOUILLIE BORDELAISE (PULP OF BORDEAUX)
Copper sulfate intended for the pest-destroying processing of the vines.
BOUQUET
Odorous Principle that develops a wine after a phase of maturation, also called tertiary flavour.
Roasted duck with braised red cabbage and Bordelaise potatoes
By Nick Pickard
From Celebrity MasterChef
Preparation time: Less than 30 mins
Cooking time: 1 to 2 hours
Serves 4 ...
marchand de vin (Fr.) A classic sauce for grilled meats, similar to Bercy or bordelaise: red wine is flavored with chopped shallots and parsley and well reduced; butter is then beaten in. The name means wine merchant.
Mirepoix-Bordelaise Carrots, onions, parsley stalks, bay leaf and thyme, stewed slowly in butter until moist. Used chiefly for hot lobster and shellfish dishes.
Mis-En-Place Literally translates as in its place.
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This European herb has a flavor similar to that of cucumber. Both the flowers and leaves are used in salads. The leaves are also used to flavor teas and vegetables. Bordelaise ...
Common sauces in this group include Bordelaise, Chasseur, Chateaubriand, Diable, Diane, Estragon, Lyonnaise, Madère, Madeira, Moscovite, Mushroom, Piquante, Porto, Robert, Romaine, Tarragon, and Zingara.
 See also: Wine, Shallots, Shallot, Red wine, Oil
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