Lyonnaise Sauce

Lyonnaise sauce
Duncan Davis / Getty Images
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
39 Calories
2g Fat
1g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 39
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 6%
Cholesterol 5mg 2%
Sodium 1mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 and Lyonnaise potatoes 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

Steps to Make It

  1. 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.

  2. Add the vinegar and heat the mixture until the liquid boils.

  3. Lower the heat a bit and continue simmering until the liquid has reduced by half.

  4. Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.

  5. Strain through a mesh strainer (optional) and serve right away.


  • 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.