À la Bordelaise is a French cooking term that can be used to mean:
- served with mushrooms and small potato balls the size of olives. The sauce is the plain juices from the meat being served, such as beef or pork;
- served with artichokes and thin slices of potato fried in butter, along with fried rings of onion and fried parsley. Served with poultry. The sauce is juice from the meat with white wine and poultry stock;
- served with marrow, and sauce Bordelaise (see Sauces)