3 syllables: Beur, re Ma, nie. Stress on Beur.
burr-MAN-yay
/ˈbɜɹ ˈmæn.jeɪ/
Beurre Manie is pronounced burr-MAN-yay (/ˈbɜɹ ˈmæn.jeɪ/). It has three syllables (Beur-re Ma-nie), with the stress on "Beur". As a proper noun, beurre manié is a French culinary term referring to a dough-like mixture of equal parts flour and softened butter used to thicken sauces. It is formed into small balls and whisked into hot liquids to finish a dish, imparting body and gloss without lumping. The phrase is proper noun in culinary contexts and denotes a technique rather than a single ingredient.
proper nounBeurre manié is a French culinary term referring to a dough-like mixture of equal parts flour and softened butter used to thicken sauces. It is formed into small balls and whisked into hot liquids to finish a dish, imparting body and gloss without lumping. The phrase is proper noun in culinary contexts and denotes a technique rather than a single ingredient.
- You might replace the French /œ/ with a plain /o/ or /ɔ/; fix by rounding lips and lowering the tongue height. - The French /ʁ/ can become a harsh English /r/ or omitted; train with uvular r drills and soft, gruff phonation. - Manié’s /nj/ can become /ni/ or /ɲ/; practice the palatal nasal by touching the tongue to the hard palate behind the alveolar ridge and forcing a slight glide. - Ensure the second word receives a light yet audible stress in the phrase; avoid over-emphasizing the entire phrase. - Use slow practice and then speed up while maintaining the same mouth positions to keep the vowels rounded and the r softly voiced.
How to Pronounce Beurre Manie
"In Julia Child’s kitchen, she whisked in a beurre manié to finish the sauce."
"The recipe instructs rolling the beurré manié into a ball and whisking it slowly."
"For a glossy finish, add a beurre manié near the end of cooking."
Pronounce as beurr-e ma-nie (French phonetics: /bœʁ ma.nje/). Stress is on the second word: BEURR-uh MAH-nee. The final “e” in manié is silent in French; the “ie” yields an /jɛ/ or /je/ quality depending on speaker, commonly realized as /njeɪ/ in English-friendly renderings. Position lips rounded for beurre, with a mid-back rounded vowel; the sonorant /ʁ/ is a uvular fricative. Practice slowly: /bœʁ ma.nje/. Audio references from Pronounce or Forvo show the soft, rounded fronted vowel and the French r cadence.
Common mistakes: 1) Pronouncing beurre as butter-BEER instead of the rounded back /bœʁ/; aim for a back, rounded vowel with uvular /ʁ/. 2) Stressing the second word too evenly; in French, stress patterns are not syllable-timed the same as English—softly stress ma-NIE with a gentle emphasis. 3) Splitting manié into two equal syllables with two accents; aim for a smooth /ma.nje/ with the final palatal /nj/ glide. Corrections involve shaping the lips to rounded, reining in the English vowel distortions, and delivering the nasalized native French /ʁ/ at the start.
US speakers tend to anglicize beurre manié toward /bɜr mænˈjeɪ/ or /bɛr mæˈnjeɪ/, inserting a more open mid vowel and clearer /j/ in manié. UK speakers may maintain more of the French vowels but soften the /ʁ/; expect /bœʁ mənˈjeɪ/ with a darker r. Australian speakers often blend both: slightly lower vowel height and reduced French r; approximate as /bɜː ɹ məˈniː/. The key is preserving the uvular French /ʁ/ and the palatal /nj/ in manié while not over-enunciating the vowels in English-influenced regions.
The difficulty centers on the French vowel space and consonants: the rounded back vowel /œ/ in beurre contrasted with the French uvular /ʁ/ that many English-speaking learners replace with a glottal or alveolar /ʀ/ or /r/. The second word manié contains a palatal nasal /ɲ/ or /nj/ sequence, which is rare for English speakers, requiring precise tongue elevation and a soft palatal contact. The stress and cadence in French differ from English, especially the lack of strong final syllable stress. Mastery comes from training the lips in rounding, the tongue for the /ʁ/ and /ɲ/ sequences, and practicing with native tone.
Tip: treat /œ/ as a rounded, mid-front vowel with lip rounding; practice by shaping lips as if you’re saying ‘eu’ in français, but relax jaw for beurre’s /ʁ/. For manié, keep the /nj/ cluster tight; it should sound like a slender ‘ny’ blend. Slow, deliberate pronunciation helps you land both syllables with correct stress: beur-RE man-NIE. Listening to native French pronunciations and repeating in sections—then blending—will help you avoid English approximations.
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- US: allow a more open mid vowel, with a lightly produced French /ʁ/ and softer /j/ glide at the end of manié; pronouncing /bœʁ ma.njeɪ/ with an English postvocalic clarity can help. - UK: maintain the French vowel quality but let the /ʁ/ become slightly less rhotic; ensure the /e/ in manié ends with a soft /eɪ/ not a pure /iː/. - AU: emphasize the rounded back vowel, keep /ʁ/ minimal if needed, and deliver /ma.njeɪ/ with a relaxed jaw. IPA references: US /bœʁ ma.njeɪ/; UK /bœː ʁ maˈnjeɪ/; AU /bɜː ɹ məˈniː/.
Beurre manié is a compound French term formed from two words: beurre (butter) and manié (kneaded, mixed). The etymology traces to French culinary language, with manié derived from the verb manier meaning to handle or mix by hand. The technique likely emerged in classical French cuisine as a method to thicken sauces without adding a lagging roux; butter is softened and flour is integrated by hand to create a cohesive paste. The phrase appears in French culinary literature in the 18th and 19th centuries as haute cuisine and later in English-language cookbooks, especially in the 20th century when French technique became foundational in Western cooking schools. In English usage, it is primarily used as a proper noun for this specific thickening method rather than as a general phrase for any flour-butter mixture. First known printed references appear in French cookery treatises and later in English translations of Escoffier-era recipes, where chefs describe beurré manié as a quick thickener to integrate in hot sauces without lumping. In modern kitchens, beurre manié remains a precise technique, distinguishing itself from roux by its finished texture and method of incorporation.—
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Words that rhyme with "Beurre Manie"
-nie sounds
-— sounds
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