LYONNAISE

 

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Ingredients

  • 3 tb butter
  • 2 cups Onion, minced
  • 1/4 c. white wine,
  • 1/4 c. White wine vinegar and reduce liquid to 1 TB,
  • 1 TB Italian Parsley or Chervil, Chopped.
  • 1 cup demi-glace
  • 2 TB Cognac or Brandy
  • 1 TB Dry Marsala

Directions

  • In a saucepan, melt butter and sauté onion until transparent.
  • Deglaze pan with wine and vinegar.
  • Reduce liquid to 1 TB
  • Add the Demi-Glace and simmer for 15-20 minutes.
  • Add Cognac and Marsala

Notes

One of the child sauces of Demi-Glace. This is used in the french version of Shepherd's pie called "hachis Parmentier".

Categories: Condiment, Sauce  Savory Sauce 
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