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Etiquette Tip of the Week: I Now Pronounce You...

Published: 28 August 2012
created by Culture and Manners Institute

There are worse things you can do at a business meal than order steak tartare medium rare.  That is why it is helpful to know how to pronounce items on the menu correctly, so as not to look like a rube to co-workers, clients, interviewers or investors.

 

Please forgive us, if we are a little saucy in today's Etiquette Tip on how to pronounce a few sauces.

 

  • Roux (roo): a mixture of flour and fat used to thicken sauces
  • Bechamel (BAY-sha-mel): a white sauce with milk, butter, flour and onions 
  • Mornay (mohr NAY): a thick cheese sauce, that is a variation of bechamel sauce
  • Beurre blanc (burr-blahn): a butter sauce made with white wine or vinegar 
  • Demi-glace (dehm-ee-GLAHSS): a rich brown sauce reduced to a syrupy consistency 
  • Espagnole (es-puhn-YOL): a brown sauce made with veal stock, vegetables, herbs and tomatoes 
  • Veloute (veh loo TAY): a white sauce made with chicken, veal or fish stock and thickened with flour and butter
  • Remoulade (ray moo LAHD or ray mah LAHD): a mixture of mayonnaise, seasonings and herbs, often served cold 
  • Hollandaise: (hol UHN days): a butter sauce made with egg yolks and lemon juice 
  • Bearnaise (BEHR-nays): a variation on hollandaise, with vinegar and tarragon or shallots 
  • Coulis (koo LEE): a sauce made with pureed vegetables or fruit 
  • Au Jus (OH zhoo): "with juice," natural juices extracted from the meat after cooking, sometimes combined with another liquid and seasonings 
  • Pesto (PEH stoh): an Italian sauce made by blending crushed garlic, basil, pine nuts, olive oil and parmesan cheese 
  • Pistou (PEES too): a cold sauce made of basil, garlic and olive oil

Bon app├ętit !


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Last Updated: Sunday, August 25, 2013