Definition of Lyonnaise sauce
1. Noun. Brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar.
Lyonnaise Sauce Pictures
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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 ..."