(ˈbɜːɡɪnˌjɒn, French burɡiɲɔ̃) or bourguignonne (ˌbɜːɡɪnˈjɒn, French burɡiɲɔ̃n)
noun
a sauce made with red wine, onions, and seasoning
Bourguignonne in American English
(ˌburɡinˈjɔn, -ˈjoun, -ˈjʌn, French buːʀɡiˈnjɔn)
noun
a sauce made with red wine and thickened with an espagnole sauce or kneaded butter, served with eggs, meat, fish, or poultry; Burgundy
Also called: Bourguignonne sauce
Word origin
[1915–20; ‹ F, fem. of bourguignon]This word is first recorded in the period 1915–20. Other words that entered Englishat around the same time include: camouflage, conditioning, markup, neorealism, soviet
Examples of 'bourguignonne' in a sentence
bourguignonne
Which gave her, she thought, not even time to slow cook a decent boeuf bourguignonne.
Gaskin, Catherine THE AMBASSADOR'S WOMEN
Jacques stayed to help serve the soup and boeuf bourguignonne, and went around pouring the wine.
Gaskin, Catherine THE AMBASSADOR'S WOMEN
I ate tagliolini with truffles, chicken curry, scampi with sweet and sour sauce, fondue bourguignonne, crêpes suzette and more.