Sauce lyonnaise

Sauce lyonnaise is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs.[1]

A French dish of mashed, baked potato, combined with diced meat and sauce lyonnaise

See also

References
  1. Larousse Gastronomique (1961), Crown Publishers
    (Translated from the French, Librairie Larousse, Paris (1938))
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