Lyonnaise sauce
Instructions
The doses are for 50 cl of salsa.
Dissolve the nut into the boiling water and keep the broth warm.
Fry the onion in a pan with 50 g of butter, and when she mentions to Brown, pour in the flour, mixed rain and wet with white wine.
Let it thicken, stirring quickly with energy, then add the hot broth and a pinch of pepper.
Cook at low heat for 20 minutes, stirring often with a wooden spatula.
Remove from heat and add the remaining butter into small pieces.
Ingredients and dosing for 4 persons
- 50 g of finely chopped onion
- 100 g of butter
- 1 nut for meat broth
- 25 cl of boiling water
- 25 cl of dry white wine
- 1 tablespoon of white flour
- 1 pinch of freshly ground white pepper