Lyonnaise sauce

Sauce Lyonnaise (also Lyonnaise sauce ) is a derivative of the bechamel sauce , which is made with finely chopped onions. The name is derived from the French city of Lyon . It is used, for example, for Boeuf Mironton .

Preparation and variations

Onion pieces are steamed soft and yellowish in butter , then extinguished with white wine and vinegar in equal parts and reduced. A demiglace is used to fill up and cook through. If you like, you can strain the Lyon sauce and add tomato puree . Alternatively, the onion pieces can be dusted with flour and sweated until golden yellow. Can be Gossen the sauce with gravy or broth are. The addition of garlic and herbs is also common.

Individual evidence

↑ ^a ^b Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 115 .
↑ ^a ^b Eckhard Supp: Dictionary of culinary art: from amuse-bouche to ornamental snow . Dudenverl, Mannheim 2011, ISBN 978-3-411-70392-0 , pp. 70 .
^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed July 1, 2019]).

[:0-1] Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 115 .

[:1-2] Eckhard Supp: Dictionary of culinary art: from amuse-bouche to ornamental snow . Dudenverl, Mannheim 2011, ISBN 978-3-411-70392-0 , pp. 70 .

[3] New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed July 1, 2019]).