Sauce lyonnaise 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
References
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^
Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |
Sauce lyonnaise 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
References
-
^
Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
|
| This article about French cuisine is a stub. You can help Wikipedia by expanding it. |