SAUCE LYONNAISE

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A flavorful, tangy brown sauce that you can easily prepare at home to serve with chicken, pork, or veal.

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HOW TO

While it’s valuable to learn the demi-glace technique, it's equally important to see how this technique is applied in the real world, especially when making French sauces at home. As a quick recap, demi-glace is used as a base for making brown sauces. Speaking of brown sauces, it's worth noting that the classification of French sauces has evolved over time, and the old list of mother sauces is no longer the standard in the professional culinary world. For reference, here’s what the modern French sauce classification looks like today:

·       Brown sauces

·       White sauces

·       Emulsified sauces (cold and warm)

·       Sweet sauces

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INGREDIENTS

• 25 g (0.9 oz) plain unsalted butter

• 80 g (2.8 oz) finely chopped onion

• 50 ml (1.7 fl oz) white wine

• 50 ml (1.7 fl oz) white vinegar

• 200 ml (6.8 fl oz) homemade demi-glace (as per the recipe here)

• 1 or 2 tbsp of heavy cream

• Half a tsp of chopped parsley (optional)

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Method

1. Melt the butter in a saucier or saucepan over medium heat, add the chopped onion, and cook for 5 to 6 minutes until lightly golden.

2. Add the wine and vinegar and reduce the liquid by half.

3. Follow by adding the demi-glace and reduce it to half again (roughly 5 minutes).

4. Add the cream and continue to reduce the sauce until it reaches a consistency that coats the back of a spoon.

5. When done, strain the sauce through a fine mesh sieve into another smaller saucepan and adjust the seasoning with some salt and pepper. Finish with a sprinkle of chopped parsley. Serve immediately.

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