Lyonnaise Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of onions, fried in oil and finished in tomato sauce with meat glaze and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Lyonnaise Sauce.
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This is a classic recipe for a Victorian version of Lyonnaise Sauce that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 90.—LYONNAISE SAUCE.
Peel and cut into thick shreds two Portugal onions, and fry them in a stewpan with a spoonful of oil, pepper, and salt, of a light-brown colour; they must be occasionally stirred with a fork in order not to bruise them, and when fried, add a gill of Tamata, No. 21, a piece of glaze, and the juice of half a lemon; boil gently for five minutes.
Modern Redaction
Ingredients:
2 white (Portugal) onions
1 tbsp oil
salt and freshly-ground black pepper, to taste
140ml tamata sauce
2 tsp of the glaze made in the economy of second stocks or broth recipe
juice of 1/2 lemon
Method:
Thickly shred the onions then heat the oil in a pan, add the onions, season to taste and fry gently until lightly browned (about 8 minutes), stirring gently with a fork so the onions do not bruise. When the onions are fried stir in the tomato sauce, the glaze and the juice of half a lemon.
Bring to a gentle boil and continue cooking for five minutes.
