Lyonnaise Sauce
This version of another classic French sauce is on the lighter side and is the best version of itself when served with fish and poultry dishes.
Ingredients
1cupwhite wine
½cupShoyu (Japanese soy sauce)
1tablespoonbutter
1cup onion, finely chopped
1 clove garlic, minced
salt and freshly ground pepper to taste
Wine Pairing
Rosé
Instructions
MELT ½ of the butter in a frying pan (for more flavor, use a pan that has been previously used to cook meat).
ADD the onions and garlic to the pan and sauté until tender.
ADD the white wine, shoyu, remaining butter, salt and pepper once garlic and onions are sautéed.
MIX with wire whisk until all ingredients are incorporated.
SIMMER for 15 minutes.
Nutrition
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