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Lyonnaise Sauce

Name: Lyonnaise Sauce
Yield: 6 servings
Ingredients: two oz. of onions; two oz. of butter; one-quarter pint of white wine; as much vinegar; one and one-half pints of clear half-glaze

From A guide to modern cookery, 1909

Serves 6

Onion may be left in or removed based on preference.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 22. The excerpt below is the record exactly as published.

LYONNAISE SAUCE Finely mince two oz. of onions and brown them slightly in two oz. of butter. Moisten with one-quarter pint of white wine and as much 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.