Quote:
Originally Posted by ben parrish
made a light sauce with the au jusbrandy and cabronet
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Please forgive me for being petty, but this drives me nuts. You can tell you are in a classy restaurant when they serve beef medallions “with au ju.”
“Au jus” is French and it means “with juice.” So when you say, “with au jus” you are saying, “with with juice.”
So you made a light sauce au jus
I know I’ll get flamed for this.
Don’t get me started on “walla.”