How it usually appears on menus: Potatoes lyonnaise; sauce lyonnaise; salad lyonnaise. Fun fact for dinner conversation: “The invention of sauce lyonnaise is often attributed to Duke Philippe de ...

Another great sauce for steak.Ingredients 1 medium onion-sliced into very thin slices ½ glass of white wine 300 ml beef stock 1 dessertspoo soy sauce 1 tsp wosteshershire sauce Method When you ...

The newest addition to Ann Arbor’s fine dining scene is making a splash in a unique spot. La Serre opened this spring on the ...

After being impressed by La Grande Boucherie during its February 2024 opening, I'd heard horror stories about food and service going straight downhill. What a shame in one of River North's prettiest ...

Add more stock and reduce it and it becomes demi-glace, itself the basis of many progeny, including Bordelaise Sauce, Sauce Robert, Chasseur Sauce, Madeira Sauce and Lyonnaise Sauce.

This one mother sauce, espagnole, creates the foundation for many daughters. By adding vinegar and onions, we’ve now created lyonnaise sauce, the perfect compliment to a juicy ribeye.

Salad Lyonnaise consists of fresh leaves with egg, bacon and croutons in a light mustardy dressing. This pasta version does the job when you want something a bit more substantial.

Joe Simone, owner of The Sunnyside restaurant created an elegant lunch inspired by the Titanic first class meal.

This morning in the kitchen, we welcome back Chef and Owner of Pot au Feu, Bob Burke, making Chicken Livers Lyonnaise. Ingredients: 1 lg Onion, julienned 1/2 cup Madeira 2 cups chicken Livers 1 cup… ...

Ingredients For the sauce 1 shallot, finely chopped 2 tsp tomato purée ½ tbsp white wine or cider vinegar 3 tbsp mayonnaise 1 tbsp roughly chopped tarragon leaves For the steak and potatoes ...