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]
![](http://upload.luquay.com/wikipedia/commons/thumb/4/40/Hachis_Parmentier.jpg/220px-Hachis_Parmentier.jpg)
See also
editReferences
edit- ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))