French Brown Sauce – Sauce Lyonnaise.

SOurce: https://www.thefrenchcookingacademy.com/recipes/sauce-lyonnaise

INGREDIENTS

• 25 g (0.9 oz) plain unsalted butter

• 80 g (2.8 oz) finely chopped onion

• 50 ml (1.7 fl oz) white wine

• 50 ml (1.7 fl oz) white vinegar

• 200 ml (6.8 fl oz) homemade demi-glace (as per the recipe here)

• 1 or 2 tbsp of heavy cream

• Half a tsp of chopped parsley (optional)

Method

1. Melt the butter in a saucier or saucepan over medium heat, add the chopped onion, and cook for 5 to 6 minutes until lightly golden.

2. Add the wine and vinegar and reduce the liquid by half.

3. Follow by adding the demi-glace and reduce it to half again (roughly 5 minutes).

4. Add the cream and continue to reduce the sauce until it reaches a consistency that coats the back of a spoon.

5. When done, strain the sauce through a fine mesh sieve into another smaller saucepan and adjust the seasoning with some salt and pepper. Finish with a sprinkle of chopped parsley. Serve immediately.