Lyonnaise
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
  1. In a saucepan, melt butter and sauté onion until transparent.
  2. Deglaze pan with wine and vinegar.
  3. Reduce liquid to 1 TB
  4. Add the Demi-Glace and simmer for 15-20 minutes.
  5. Add Cognac and Marsala
RECIPE BACKSTORY
One of the child sauces of Demi-Glace. This is used in the french version of Shepherd's pie called "hachis Parmentier".