Recipe - Sauce Lyonnaise

5 tablespoon (level) butter
5 tablespoon (level) flour
1 One fourth cup Cold milk
1 One half tablespoon Onion, finely grated
Salt
Pepper
One half cup White, dry wine, cold

Source: My grandfather z"l said this sauce was invented by Duke Philippe De
Mornay, Governor of Saumur, Lrd 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 1 One fourth cups of
cold milk and stir well. Add 1 One half 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 One half cup of cold,
white, dry wine. Warm and stir in the wine, then remove at once.

Posted to JEWISHFOOD digest V96 #51

Date: Mon, 14 Oct 1996 06:01:02 0500

From: "HILLEL Y. CANALIZO" HILLEL.CANALIZO@worldnet.att.net