sauce lyonnaise
{{Short description|Sauce in French cuisine}}
Sauce lyonnaise ({{IPA|fr|sos ljɔnɛz}}) is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs.Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))