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.
Wine Pairing
  1. MELT ½ of the butter in a frying pan (for more flavor, use a pan that has been previously used to cook meat).
  2. ADD the onions and garlic to the pan and sauté until tender.
  3. ADD the white wine, shoyu, remaining butter, salt and pepper once garlic and onions are sautéed.
  4. MIX with wire whisk until all ingredients are incorporated.
  5. SIMMER for 15 minutes.