Lyonnaise sauce
Noun: A classic French sauce made from a base of brown sauce (such as espagnole or demi-glace) that is combined with sautéed chopped onions, parsley, and dry white wine or vinegar. It is typically served with meats.
This term is used specifically in culinary contexts to describe this particular sauce. It functions as a compound noun, where "Lyonnaise" indicates the style (from Lyon, France) and "sauce" is the main noun.
Examples: * The chef prepared a lyonnaise sauce to accompany the grilled steak. * For the classic dish, you will need a well-reduced lyonnaise sauce. * The recipe for lyonnaise sauce calls for finely diced onions.
- The term is often used attributively (as an adjective) to describe dishes served with this sauce, such as "potatoes Lyonnaise" (which are pan-fried potatoes with onions, not necessarily served with the sauce itself, demonstrating the broader culinary style of Lyon).
- Lyonnaise (adjective): Pertaining to Lyon or its style of cooking, which often features onions. Example: "a Lyonnaise salad."
- Sauce Lyonnaise: An alternative phrasing with the same meaning, following French word order.
- Brown onion sauce: A descriptive synonym, though less specific as it does not imply the wine/vinegar and parsley components.
- There is no perfect single-word synonym; it is a specific culinary term.
This word has only one specific culinary meaning. It is not to be confused with other sauces (e.g., béarnaise, hollandaise) or with the adjective "Lyonnaise" used for other dishes.
- brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar