Sauce lyonnaise

Yield: 1 Servings

Measure Ingredient
5 tablespoons (level) butter
5 tablespoons (level) flour
1¼ cup Cold milk
1½ tablespoon Onion, finely grated
\N \N Salt
\N \N Pepper
½ cup White, dry wine, cold

Source: My grandfather z"l said this sauce was invented by Duke Philippe De Mornay, Governor of Saumur, L-rd of the Plessis Marly sometime in the late 1500's. He was the leader of the Hugenots. I was also told Mornay also invented Mornay Sauce, Sauce Chasseur, Bechamel sauce, and Sauce Porto.

Take 5 level tbsp of butter and melt in a pan over low heat. Remove the pan from the stove. Add 5 level Tbsp. of flour and stir well. Add 1¼ cups of cold milk and stir well. Add 1 ½ level Tbsp. of onion finely grated (or 1 tsp. of powdered onion). Put back over mediam heat. Stir and simmer until the sauce thickens. Add salt and pepper to taste. Add ½ cup of cold, white, dry wine. Warm and stir in the wine, then remove at once.

Posted to JEWISH-FOOD digest V96 #51 Date: Mon, 14 Oct 1996 06:01:02 -0500 From: "HILLEL Y. CANALIZO" <HILLEL.CANALIZO@...>

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