- 100g butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 250ml beef or chicken stock
- Salt and pepper to taste
Melt the butter in a saucepan over medium heat.
Add the chopped onion and minced garlic to the pan and sauté until they become translucent and fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook the flour and create a roux.
Slowly pour in the stock while whisking continuously to avoid any lumps from forming.
Bring the mixture to a simmer and cook for approximately 10-15 minutes, or until the sauce thickens to your desired consistency.
Season with salt and pepper to taste.
Remove the sauce from the heat and strain it through a fine-mesh sieve to remove any onion or garlic pieces.
Serve the Lyonnaise sauce immediately with your desired dish.
Lyonnaise sauce is traditionally served with various meat dishes, such as grilled or roasted beef, veal, or chicken. It pairs particularly well with steak or roasted potatoes.
Lyonnaise sauce is a classic French butter sauce known for its rich and velvety texture. The combination of butter, onions, and garlic creates a flavorful sauce that enhances the taste of meats and adds a touch of elegance to the dish. The sauce’s simplicity allows it to be versatile and complement a wide range of meats, making it a popular choice in French cuisine.
Facts about the sauce:
- Lyonnaise sauce originated in Lyon, France, which is known for its rich culinary heritage.
- The sauce is closely related to Lyonnaise cuisine, which is characterized by its emphasis on meat-based dishes.
- The name “Lyonnaise” refers to the city of Lyon, where the sauce was first created.
- While the exact origins of the sauce are unclear, it is believed to have been developed in the late 19th or early 20th century.
- Lyonnaise sauce is often made with a base of butter, onions, and garlic, which are sautéed and then combined with stock to create a flavorful and smooth sauce.