Pronunciation: [bohr-dl-AYZ; bohr-dl-EHZ]
A French sauce made with red or white wine, brown stock, bone marrow, shallots, parsley and herbs. It's usually served with broiled meats.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.