Sauce lyonnaise explained

Sauce lyonnaise (pronounced as /fr/) is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs.^[1]

See also

• Lyonnaise cuisine
• Lyonnaise potatoes

Notes and References

1. Larousse Gastronomique (1961), Crown Publishers
   (Translated from the French, Librairie Larousse, Paris (1938))