Lyonnaise sauce

Lyonnaise Sauce is a culinary sauce that originates from Lyon, a city in the Rhône-Alpes region of France. It is traditionally served with various types of meat, particularly pork and chicken, and is a staple of French cuisine.

Ingredients and Preparation

The primary ingredients of Lyonnaise Sauce are onions, vinegar, and white wine. The onions are typically sliced and sautéed in butter until they are caramelized, which gives the sauce its distinctive flavor. The vinegar and white wine are then added and the mixture is reduced until it reaches the desired consistency. Some variations of the recipe may also include garlic, herbs, or stock.

Usage

Lyonnaise Sauce is often used as a topping for meats, but it can also be served with vegetables, potatoes, or used as a base for other sauces. In traditional French cuisine, it is commonly paired with dishes such as Poulet à la Lyonnaise (chicken with Lyonnaise Sauce) and Pommes Lyonnaise (potatoes with Lyonnaise Sauce).

Variations

There are several variations of Lyonnaise Sauce that are popular in different regions of France. For example, in the Burgundy region, the sauce is often made with red wine instead of white. In the Alsace region, it is common to add mushrooms to the sauce.

See Also

• French cuisine
• Sauce
• Lyon
• Onion