The Recipe · No.805 · Lyonnaise Sauce

Lyonnaise Sauce, and Where to Source It

Reduce the wine and vinegar down to a syrup before the stock goes in. Concentrating that acid first is what keeps the finished sauce sharp and lively instead of flat and flabby.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook30 min
Makes1 cup
CuisineFrench
Cook it with
One-potNo-cook
Part One
The Ingredients — and where to get them
Onions
Sliced thin and cooked to deep gold. Fresh, bought local.
1 cup
Source it →
White wine
A dry white for the fruit and body of the sauce. Buy this fresh and local.
1/2 cup
Local / market
White wine vinegar
The sharp acid that keeps the sauce bright.
2 tbsp
Source it →
Demi-glace
A concentrated stock that gives the sauce its velvety body. A rich bone broth reduced down works.
1 cup
Source it →
Butter
Cold, whisked in at the end for shine. A good butter finishes it.
1 tbsp
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Brown the onionsCook the onions in butter until sweet and deep golden.
  2. Reduce the acidAdd the wine and vinegar and boil down to about two spoonfuls.
  3. Build the bodyAdd the demi-glace and simmer a few minutes to thicken.
  4. FinishOff the heat, whisk in the cold butter until glossy.
Part Three
The Toolkit

Saucepan · Whisk · Wooden spoon

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