Sauce Lyonnaise
The Quirky Foodster Team
Ingredients
- Onions, thinly sliced — 2 large
- Butter — 30 g (2 tbsp)
- White wine vinegar — 60 ml (1/4 cup)
- White wine — 60 ml (1/4 cup)
- Espagnole sauce or demi-glace — 250 ml (1 cup)
- Salt and pepper — to taste
Method
- Melt butter in a sauté pan over medium-low heat; cook onions slowly, stirring often, 20-25 minutes until deeply
- golden and caramelised.
- Add vinegar and wine, scraping up any browned bits; simmer until reduced by half.
- Stir in espagnole sauce, simmer 10 minutes to combine and thicken slightly.
- Season with salt and pepper to taste.
Cultural Background: Named for the city of Lyon, famed for its onion-forward bouchon cuisine, sauce lyonnaise is a brown sauce built on slowly caramelised onions, white wine vinegar and espagnole, traditionally served with sautéed meats and offal such as liver.
Tips: • Patience with the onions is key — rushing the caramelisation loses the sauce's characteristic sweetness. • A splash of extra vinegar at the end brightens the richness.
Variations: • Strain out the onions for a smoother, more classical presentation. • Add a touch of Dijon mustard for extra tang.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 60 kcal, 1 g protein, 3 g fat, 6 g carbohydrate per 30 ml serving.
FAQs: What is sauce lyonnaise traditionally served with? Sautéed calf's or lamb's liver, and other pan-fried meats. Can I speed up the onion caramelisation? Not without losing depth — low, slow cooking is what develops the sauce's signature sweetness.
- Onions, thinly sliced — 2 large
- Butter — 30 g (2 tbsp)
- White wine vinegar — 60 ml (1/4 cup)
- White wine — 60 ml (1/4 cup)
- Espagnole sauce or demi-glace — 250 ml (1 cup)
- Salt and pepper — to taste
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