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sauce lyonnaise

onion and beef sauce

Brasserie l'Ouest Paul Bocuse - Foie de veau à la lyonnaise à la Paul Bocuse

A sauce that supposedly goes back to the 17th century, sauce lyonnaise is made with onions, beef or veal demi-glace (or beef bouillon), butter, tomato paste, white wine and vinegar.

It’s often mixed in with left over meat in a hachis parmentier and other dishes.

Sauces and condiments

Text © Dana Facaros

Image by Arnaud 25