The Lyonnaise Sauce is a finished sauce made with onions and white wine vinegar simmered in a basic demi-glace. The Sauce Lyonnaise pairs well with roasted meats, grilled pork, poultry dishes, and even grilled sausages. You could simply enjoy it over mashed potatoes as well.
Classically, you would strain the sauce before serving, but for a more rustic look, leave the onions when you serve it. Lyon is the home of French onion soup as well as French culinary legends such as Paul Bocuse and Eugénie Brazier. Onions are beloved and used in many dishes in this culinary capital of France.
Sauce Lyonnaise is a secondary sauce based on Sauce Espagnole (brown sauce) as the mother sauce. It originated approximately in the late 1500s. There are various people credited for developing it, some unlikely to have created it themselves, but rather their cooks were known for preparing it for their table.
- 1 pint demi-glace
- 1/4 cup onions (chopped)
- 1 Tbsp butter
- 1/4 cup white wine vinegar
- In a heavy-bottomed saucepan, melt the butter and cook the onions over medium-high heat until they turn a light golden brown. You are sauteeing rather than sweating the onions.
- Add the vinegar and heat the mixture until the liquid boils.
- Lower the heat a bit and continue simmering until the liquid has reduced by half.
- Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
- Strain through a mesh strainer (optional) and serve right away.
This recipe makes about two cups of Lyonnaise Sauce. You can enjoy this onion sauce over a large variety of small cuts of meat and poultry. It will be very welcome with the proverbial meat and potatoes meal, pairing well with both of the main items.
But you may be concerned that you have to start with a demi-glace. You can find prepared demi-glace to purchase, which would certainly be a shortcut. One brand touts that it spends 30 hours reducing the stock. If you don't have time for that, buying rather than making is an easy choice.
If you want to set out to do it all from scratch, here are couple of routes to take. The shortcut recipe for demi-glace uses beef stock (again, you can choose to make your own or buy it prepared). It takes about an hour and a half. To make demi-glace it the classic way, you'll have to make brown stock from bones, as well as brown sauce (Espagnole) from vegetables and beef stock (again) and combine them.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|