Sauce lyonnaise

Sauce Lyonnaise

Sauce Lyonnaise is a traditional French sauce that originates from the city of Lyon. It is typically made from white wine, vinegar, onions, and demi-glace. The sauce is often served with meats, particularly pork and chicken, and is a staple in Lyonnaise cuisine.

Ingredients

The main ingredients in Sauce Lyonnaise are:

• White wine
• Vinegar
• Onions
• Demi-glace

Each of these ingredients contributes to the unique flavor profile of the sauce. The white wine and vinegar provide acidity, the onions add sweetness and depth of flavor, and the demi-glace gives the sauce its rich, velvety texture.

Preparation

To prepare Sauce Lyonnaise, the onions are first caramelized in a pan. Then, the white wine and vinegar are added and the mixture is reduced until it has a syrupy consistency. Finally, the demi-glace is stirred in and the sauce is simmered until it reaches the desired thickness.

Serving Suggestions

Sauce Lyonnaise is traditionally served with meats, particularly pork and chicken. However, it can also be used as a base for other dishes, such as Lyonnaise potatoes or Lyonnaise salad. The sauce's rich, tangy flavor makes it a versatile addition to a variety of dishes.

Variations

While the traditional Sauce Lyonnaise recipe calls for white wine, vinegar, onions, and demi-glace, there are many variations of the sauce. Some recipes may use red wine instead of white, or add additional ingredients like garlic or herbs for extra flavor.

See Also

• French cuisine
• Lyon
• Sauce

References

• The Art of French Cooking
• The Food of France

External Links

• [Recipe for Sauce Lyonnaise]
• [History of Lyonnaise Cuisine]