Step 1 : Introduction to the question "Which French demi-glace sauce was named after a famous wine region in France?"
...Bordelaise sauce begins with a basic brown sauce to which red wine, bone marrow and shallots are added. Different versions of the recipe call for the addition of various herbs, spices or vegetables, all dependent on the person making it. A form of Bordelaise sauce which uses garlic instead of marrow is a traditional sauce in New Orleans cookery. A Maltese sauce is a hollandaise sauce made with blood oranges while a foyot sauce is a bearnaise sauce made with beef stock.
