Sauce Lyonnaise

Preparation info

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

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Finely chop 2 medium-sized onions and sauté in 2 tablespoons butter until golden brown. Add 6 tablespoons dry white wine and simmer until reduced to half the original quantity. Add ½ pint Espagnole or Brown Sauce and cook gently for 15 minutes; add 1 teaspoon chopped parsley, and “finish” by swirling in 1 tablespoon butter.