Free Recipe Sauce Lyonnaise
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Sauce Lyonnaise Recipe
5 tb (level) butter
5 tb (level) flour
1-1/4 c Cold milk
1-1/2 tb Onion, finely grated
Salt
Pepper
1/2 c White, dry wine, cold
Sauce Lyonnaise Preparation
Source: My grandfather z l said this sauce was invented by Duke Philippe De Mornay, Governor of Saumur, L-rd of the Plessis Marly sometime in the late 1500”s. He was the leader of the Hugenots. I was also told Mornay also invented Mornay Sauce, Sauce Chasseur, Bechamel sauce, and Sauce Porto. Take 5 level tbsp of butter and melt in a pan over low heat. Remove the pan from the stove. Add 5 level Tbsp. of flour and stir well. Add 1 1/4 cups of cold milk and stir well. Add 1 1/2 level Tbsp. of onion finely grated (or 1 tsp. of powdered onion). Put back over mediam heat. Stir and simmer until the sauce thickens. Add salt and pepper to taste. Add 1/2 cup of cold, white, dry wine. Warm and stir in the wine, then remove at once. Posted to JEWISH-FOOD digest V96 #51 Date: Mon, 14 Oct 1996 06:01:02 -0500 From: HILLEL Y. CANALIZO <HILLEL.CANALIZO@worldnet.att.net>
Cooking Temperature:
Recipe Serves: 1
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