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Lyonnaise Sauce

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Preparation info
  • Makes about

    750 ml

    • Difficulty

      Complex

Appears in

By Damien Pignolet

Published 2005

  • About

The region called Lyonnais — now the departments of Loire and Rhône - has very fertile plains that produce outstanding vegetables; in particular, the onions from Roanne are considered the best in France. Hence, over time, the term ‘Lyonnaise’ came to describe a dish cooked with onions, such as Tripes Lyonnaise.

Lyonnaise sauce is wonderful with grilled calves’ liver, grilled lamb cutlets, pork sausages and grilled pork cutlets. For a more rustic sauce, simply slice the onions rather

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