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LYONNAISE SAUCE (recipe)

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LYONNAISE SAUCE (recipe)



Cook 3 tablespoons finely chopped onions in 1-tablespoon butter. When the onions are softened, add ½ litre vinegar and ½ litre white wine. Reduce until almost evaporated, and then add 2 dl demi-glace. Boil for 3-4 minutes, then strain the sauce or serve it unstrained. 1-tablespoon tomato pure may be added to this sauce.


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