Chef Juliette
Ordinary or White Consommé
Beef shin, lean beef, and fowl begin in cold water and rise slowly toward a tremble. Skim before the boil, and you learn the quiet discipline that gives every clear French broth its backbone.
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Lyonnaise Sauce
Created by Chef Juliette
Based on No. 43, Lyonnaise Sauce, from Le Guide Culinaire (1907) by Auguste Escoffier
Sauce lyonnaise turns onion, butter, white wine, vinegar, and clear demi-glace into a glossy sauce whose discipline lies in one moment: reduce the acids almost dry before the stock enters.
Sauces & Condiments
French
Weeknight
Comfort Food
Dinner Party
20 min
Active Time
1 hr cook•1 hr 20 min total
YieldAbout 2 quarts (1.9 L)
Sauce lyonnaise (Lyon-style onion sauce) teaches the discipline of reduction. The one true thing to know is this: the white wine and vinegar must reduce almost entirely before the demi-glace enters. Leave too much liquid and the sauce tastes thin and sharply acidic; take it to a moist glaze and the onion becomes round, savory, and bright without losing its backbone.
The original kitchen assumed a saucier watching the pan, a stockpot never off the fire, and a tammy ready for passing the finished sauce. At home, the honest equivalents are finished clear demi-glace, one heavy saucepan, and a fine-mesh sieve. The perpetual stockpot and cloth tammy are brigade scaffolding; the slight browning of the onion and the near-dry acid reduction are the dish and must stay. The source proportions remain intact in a single pantry batch of about two quarts, manageable by one cook, one stove, one evening.
The finished sauce should be mahogany-brown and glossy, with enough acidity to cut through roasted meat and enough gelatinous body to cling rather than run. Leave the onions in for a generous, textured sauce or pass them smooth, exactly as the source allows. Watch the wine-and-vinegar reduction closely; when a spatula leaves a clean trail and only a moist glaze remains, you are ready for the demi-glace.
In classical French nomenclature, lyonnaise signals onion, reflecting Lyon's fondness for browned onions in both bourgeois cooking and the bouchon table; the name is a culinary association, not proof that every preparation began in a Lyon kitchen. Sauce lyonnaise carried that shorthand into the grand-kitchen family of demi-glace derivatives, where wine and vinegar gave the sweetness of onion a firm edge. The canonical choice was never simply chunky versus smooth by rank: the onions could remain or be rubbed through a tammy according to the preparation and the diner's taste.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
yellow onions
Quantity
1 cup (240 ml / 150 g)
very finely minced
unsalted butter
Quantity
⅔ cup (160 ml / 150 g)
dry white wine
Quantity
1⅓ cups (320 ml / 315 g)
white wine vinegar
Quantity
1⅓ cups (320 ml / 320 g)
finished clear demi-glace (half-glaze)
Quantity
8 cups (1.9 L / approximately 2 kg)
| Ingredient | Quantity |
|---|---|
| yellow onionsvery finely minced | 1 cup (240 ml / 150 g) |
| unsalted butter | ⅔ cup (160 ml / 150 g) |
| dry white wine | 1⅓ cups (320 ml / 315 g) |
| white wine vinegar | 1⅓ cups (320 ml / 320 g) |
| finished clear demi-glace (half-glaze) | 8 cups (1.9 L / approximately 2 kg) |
Equipment Needed
- •5-quart heavy saucier or saucepan
- •Fine-mesh sieve
- •Flexible heatproof spatula
Instructions
- 1
Brown the onions
Set a 5-quart heavy saucier or saucepan over medium-low heat and melt the butter until it foams. Add the minced onions and cook for 12 to 15 minutes, stirring often, until they are completely soft and lightly browned at the edges. You want pale hazelnut colour, not the deep sweetness of fully caramelized onions; too much colour would smother the wine and vinegar.
Mince the onions very finely and evenly. Large pieces brown outside while remaining raw within, and they will not pass cleanly through the sieve if you choose the smooth finish. - 2
Reduce wine and vinegar
Pour in the white wine and vinegar, raise the heat to medium, and scrape the pan floor clean. Let the mixture reduce briskly for 12 to 18 minutes, stirring more frequently as the liquid disappears. It is ready when the sharp first smell has softened, a spatula leaves a clean trail across the pan, and the onions sit in a moist, syrupy glaze with no free liquid pooling around them. If the pan catches, pull it from the heat and stir in 1 tablespoon (15 ml) of hot water, scrape clean, then continue more gently. Ça se rattrape. If black flecks appear, transfer the unburnt onions to a clean pan and leave the scorched sediment behind.
- 3
Simmer with demi-glace
Moisten the reduced onions with the finished clear demi-glace (half-glaze), stirring until the acid glaze dissolves completely into it. Bring the sauce just to a simmer, then lower the heat and cook uncovered at the barest tremble for 30 minutes, stirring occasionally around the pan floor. The sauce should become glossy and nappant, meaning it coats the back of a spoon in an even film. A hard boil can throw the butter out of the sauce; if beads of fat gather at the edge, lower the heat and whisk in a spoonful of hot water until the sauce comes together.
- 4
Choose the finish
For the source's smooth finish, set a fine-mesh sieve over a clean saucepan and work the sauce through with a flexible spatula, pressing firmly on the onions and scraping the sauce from the underside of the sieve. This replaces the brigade tammy without changing the result. For a more generous texture, leave the onions in and skip the sieve entirely; the source permits both, and the choice changes texture rather than identity.
- 5
Correct and serve
Return the sauce to a bare simmer and judge its consistency on a spoon. If it is too thick, loosen it a tablespoon at a time with hot water; if it runs without coating, simmer it a little longer. Taste before reaching for salt, since a properly seasoned demi-glace usually supplies enough. Spoon the chunky version over pork chops, sausages, calf's liver, or potatoes, and use the smooth version with roasted veal or beef. À table!
Chef Tips
- •Use finished clear demi-glace with real gelatinous body, not ordinary beef broth or starch-thickened gravy. A commercial concentrate is acceptable when diluted according to its directions before measuring; the demi-glace must arrive in the pan as a finished component.
- •Choose a dry, plain white wine and a clean white wine vinegar. Sweet wine or balsamic vinegar changes the balance, and harsh distilled vinegar brings sharpness without the rounded wine character the sauce needs.
- •The onion decision follows the food. Leave it in when the sauce accompanies sausages, pork, liver, or potatoes; pass it smooth when you want an even coating over roast veal or beef. Neither version is the lesser one.
Advance Preparation
- •The complete sauce can be made up to 3 days ahead. Cool it promptly in shallow containers, cover, and refrigerate; reheat over gentle heat, whisking in a spoonful of water if the gelatin has set it too firmly.
- •For a useful pantry reserve, freeze the sauce in ½-cup (120 ml) portions for up to 3 months. Thaw overnight in the refrigerator and bring it back to a bare simmer before serving.
Frequently Asked Questions
Nutrition Information
1 serving (about 60g)
Calories
75 calories
Total Fat
5 g
Saturated Fat
3 g
Trans Fat
0 g
Unsaturated Fat
2 g
Cholesterol
20 mg
Sodium
350 mg
Total Carbohydrates
4 g
Dietary Fiber
0 g
Sugars
1 g
Protein
3 g
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