vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lyonnaise Sauce
From Soyer's standard cookery, 1912
Serves 6
Onions may be left in or removed based on taste.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 32. The excerpt below is the record exactly as published.
Lyonnaise Sauce. Finely mince two ounces of onions and brown them slightly in two ounces of butter. Moisten with one-quarter pint of white wine and the same quantity of vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze
Cook this with the app: pantry check, scaling, and the assistant.