Bordelaise refers to a rich sauce originating from the Bordeaux region of France. It is typically made from red wine, shallots, and a reduction of beef or veal stock, often finished with butter for added richness. This sauce is commonly served with meats, particularly steak and lamb, enhancing their flavors. The term "Bordelaise" can also describe dishes prepared in the style of this sauce. For example, Bordelaise sauce can be used to create variations like Bordelaise-style braised meats or seafood, showcasing the versatility of this classic French culinary technique.