Sauce lyonnaise, the Glossary
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]
Table of Contents
9 relations: Demi-glace, Larousse Gastronomique, Lyonnaise cuisine, Lyonnaise potatoes, Meat, Onion, Sauce, Vinegar, White wine.
- Cuisine of Lyon
- French sauces
Demi-glace
Demi-glace ('half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces.
See Sauce lyonnaise and Demi-glace
Larousse Gastronomique
() is an encyclopedia of gastronomy. Sauce lyonnaise and Larousse Gastronomique are French cuisine stubs.
See Sauce lyonnaise and Larousse Gastronomique
Lyonnaise cuisine
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of LyonKindersley, Dorling (2011). Sauce lyonnaise and Lyonnaise cuisine are cuisine of Lyon.
See Sauce lyonnaise and Lyonnaise cuisine
Lyonnaise potatoes
Lyonnaise potatoes – in French – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions. Sauce lyonnaise and Lyonnaise potatoes are cuisine of Lyon.
See Sauce lyonnaise and Lyonnaise potatoes
Meat
Meat is animal tissue, often muscle, that is eaten as food.
Onion
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings.
See Sauce lyonnaise and Vinegar
White wine
White wine is a wine that is fermented without skin contact.
See Sauce lyonnaise and White wine
See also
Cuisine of Lyon
- Bresse chicken
- Cervelle de canut
- Les Toques Blanches Lyonnaises
- Lyonnaise cuisine
- Lyonnaise potatoes
- Nantua sauce
- Quenelle
- Rosette de Lyon
- Saint-Félicien cheese
- Saint-Marcellin
- Sauce lyonnaise
- Tablier de sapeur
French sauces
- Albufera sauce
- Allemande sauce
- Béarnaise sauce
- Béchamel sauce
- Beurre blanc
- Beurre monté
- Beurre noir
- Beurre noisette
- Bigarade sauce
- Bordelaise sauce
- Breton sauce
- Brown sauce (meat stock based)
- Chasseur (sauce)
- Chateaubriand (dish)
- Compound butter
- Espagnole sauce
- French mother sauces
- Garlic butter
- Genevoise sauce
- Green sauce
- Hollandaise sauce
- Meurette
- Mornay sauce
- Mother sauces
- Nantua sauce
- Pistou
- Polonaise (sauce)
- Poulette sauce
- Rouennaise sauce
- Rouille
- Sauce Robert
- Sauce africaine
- Sauce américaine
- Sauce bourguignonne
- Sauce charcutière
- Sauce gribiche
- Sauce lyonnaise
- Sauce poivrade
- Sauce ravigote
- Sauce vierge
- Suprême sauce
- Velouté sauce
- Venetian sauce
References
[1] https://en.wikipedia.org/wiki/Sauce_lyonnaise
Also known as Lyonnaise sauce.