Definition of Lyonnaise sauce
1. Noun. Brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar.
Lexicographical Neighbors of Lyonnaise Sauce
Literary usage of Lyonnaise sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Picayune Creole Cook Book (1922)
"Lyonnaise sauce /Sauce à ¡a Lyonnaise 1 Dozen Tomatoes. Two or Three Onions. Уг Spoon of Butter. 2 Cloves of Garlic. 1 Sprig Each of Thyme and Bay Leaf. ..."
2. Mrs. Seely's Cook Book: A Manual of French and American Cookery : with by Lida Seely (1902)
"... Lyonnaise sauce Fry four finely chopped onions in two ounces of butter until a light brown. Add a tablespoonful of white wine vinegar, ..."
3. The Cook's Guide, and Housekeeper's & Butler's Assistant: A Practical by Charles Elmé Francatelli (1867)
"Lyonnaise sauce. Peel and cut into thick shreds two Portugal onions, and fry them in a stewpan with a spoonful of oil, pepper, and salt, of a light-brown ..."