Sauce Lyonnaise

April 11, 2014

Sauce Lyonnaise - kvalifood.com

Sauce lyonnaise is a classical French compound (small) brown sauce. It is built on demi-glace (or espagnole), with sauteed onions deglazed with white wine and white wine vinegar. Named after Lyon, regarded as France’s gastronomic capital.

Makes ca. 250 mL / about 4 servings

Ingredients

30 g unsalted butter
150 g onion (~1 medium onion), finely chopped
120 mL dry white wine
120 mL white wine vinegar
450 mL demi-glace
Salt and freshly ground black pepper
1 tbsp heavy cream (optional, modern finish)
Chopped fresh parsley, for garnish (optional)

Directions

Melt the butter in a heavy saucepan over medium-low heat. Add the chopped onion and cook gently, stirring occasionally, for 6-8 minutes until soft and lightly golden. Do not let the onion brown deeply.
Add the white wine and white wine vinegar. Increase heat to medium and let the liquid reduce by two-thirds – this takes about 5-7 minutes. The mixture will become syrupy and concentrated.
Add the demi-glace and bring to a gentle simmer. Cook for 8-10 minutes, skimming any impurities that rise to the surface. The sauce should reduce and thicken enough to coat the back of a spoon.
If using cream, stir it in now and simmer for another minute.
Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing the onions gently to extract flavour. Discard the onion solids.
Taste and adjust seasoning with salt and pepper. Keep warm until serving. Garnish with a little chopped parsley if desired.

Notes

Demi-glace vs. espagnole: Demi-glace (espagnole + brown stock, reduced by half) gives the best body and gloss. If using espagnole, expect a thinner sauce – reduce it a bit longer.
Vinegar choice: White wine vinegar is classical. Red wine vinegar or sherry vinegar would change the character. Stick with white wine vinegar for authenticity.
Serving: Traditionally served with leftover roast meats, grilled pork chops, pan-fried veal, sausages, or offal (especially tripe). Also good with liver.
Make-ahead: The finished sauce keeps well refrigerated for 2-3 days. Reheat gently.
Yield note: The sauce reduces significantly from its starting volume. The 450 mL of demi-glace plus the wine/vinegar reduction yields roughly 250 mL of finished sauce.