Sauces and Dips

Originating in Lyon—the “gastronomic capital” of France—Sauce Lyonnaise elevates the classic brown sauce with sweet, tangy onions and a hint of vinegar. It’s the quintessential accompaniment for pan‑seared meats, pork chops, and even poached eggs, marrying meaty depth with bright aromatics.

Ingredients

• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 large yellow onion, thinly sliced (~200 g)
• 1 clove garlic, minced
• 1–2 Tbsp white wine vinegar (adjust for tang)
• 1 ½ cups Espagnole sauce, warm
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt & freshly ground black pepper, to taste

Method

1. Sweat the onions: In a heavy skillet over medium heat, melt butter with olive oil. Add sliced onions and a pinch of salt; cook, stirring occasionally, until translucent and lightly golden—about 8–10 min.
2. Add garlic: Stir in garlic and thyme; cook 1 min until fragrant.
3. Deglaze: Pour in vinegar, scraping up any browned bits; reduce by half, about 2–3 min.
4. Incorporate base: Add warm Espagnole sauce; stir to combine.
5. Simmer & season: Gently simmer 3–4 min to meld flavors. Taste and season with salt and pepper. Strain through a fine sieve for a smooth finish if desired.

Nutrition Facts (per 3 Tbsp / ~45 g)

Servings: Makes ~8 servings (3 Tbsp each)

FAQs

• Can I use red wine vinegar instead?
  Absolutely—red wine vinegar lends deeper color and fruity acidity; reduce by a splash if very strong.
• How do I prevent onions from burning?
  Cook over moderate heat and add a tablespoon of water if they begin to stick before browning.

Substitutions

• Onion variety: Shallots for a sweeter, more delicate onion flavor.
• Vinegar swap: Sherry vinegar for nutty complexity or apple cider vinegar for lighter tang.
• Gluten‑free: Use a gluten‑free Espagnole or substitute with a cornstarch‑thickened beef stock.