The Sauce Lyonnaise goes with roasted meat, grilled pork and poultry dishes. Here is how to prepare it using demi-glace, onions, and vinegar.
- Serves: 6 persons
- 1pint demi-glace
- ¼cup onions (chopped)
- 1tbsp. butter
- ¼cup white wine vinegar
Step 1In a heavy-bottomed saucepan, melt the butter and cook the onions over medium-high heat until they turn a light golden brown. You are sautéing rather than sweating the onions.
Step 2Add the vinegar and heat the mixture until the liquid boils.
Step 3Lower the heat a bit and continue simmering until the liquid has reduced by half.
Step 4Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
Step 5Strain through a mesh strainer (optional) and serve right away.