Sauce: Lyonnaise

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 3 tbsp (44.36 mL) butter, cold, divided
- 1 large yellow onion, thinly sliced, about 2 cups (473.18 mL)
- 1/2 cup (118.29 mL) dry white wine
- 2 tbsp (29.57 mL) white wine vinegar
- 1 cup (236.59 mL) prepared demi-glace
- Salt and pepper, to taste

Instructions

1. Melt 2 tbsp (29.57 mL) butter over medium-low heat. Stir in the onion and cook, stirring frequently, for 15-20 minutes until tender and golden.
2. Pour in the wine and vinegar. Reduce until nearly dry. Add the demi-glace and simmer gently for 10 minutes.
3. For a smooth finish, strain through a fine sieve, pressing the onions through; alternatively, leave the onion pieces in the sauce.
4. Remove from heat and whisk in the remaining 1 tbsp (14.79 mL) cold butter. Season to taste.

Metric volumes are rounded conversions of unchanged US source measures, not ingredient weights.

Yield: Not specified by source

Source: Adapted from Chef Frederic Pierrel, Freddie’s Kitchen at the Cole, Palm Springs, California.
https://freddieskitchenatthecole.com/two-classic-french-sauces-bercy-lyonnaise/