Name: Lyonnaise Sauce
Ingredients: 1 cup white wine; ½ cup Shoyu ( (Japanese soy sauce)); 1 tablespoon butter; 1 cup onion (, finely chopped); 1 clove garlic (, minced); salt and freshly ground pepper to taste; Rosé

Lyonnaise Sauce

This version of another classic French sauce is on the lighter side and is the best version of itself when served with fish and poultry dishes.

Servings

Ingredients

1 cup white wine

½ cup Shoyu (Japanese soy sauce)

1 tablespoon butter

1 cup onion, finely chopped

1 clove garlic, minced

salt and freshly ground pepper to taste

Wine Pairing

Rosé

Instructions

MELT ½ of the butter in a frying pan (for more flavor, use a pan that has been previously used to cook meat).

ADD the onions and garlic to the pan and sauté until tender.

ADD the white wine, shoyu, remaining butter, salt and pepper once garlic and onions are sautéed.

MIX with wire whisk until all ingredients are incorporated.

SIMMER for 15 minutes.

Ingredients

1 cup white wine

½ cup Shoyu (Japanese soy sauce)

1 tablespoon butter

1 cup onion, finely chopped

1 clove garlic, minced

salt and freshly ground pepper to taste

Wine Pairing

Rosé

Instructions

MELT ½ of the butter in a frying pan (for more flavor, use a pan that has been previously used to cook meat).

ADD the onions and garlic to the pan and sauté until tender.

ADD the white wine, shoyu, remaining butter, salt and pepper once garlic and onions are sautéed.

MIX with wire whisk until all ingredients are incorporated.

SIMMER for 15 minutes.

Matthew Hyland Owner/Executive Chef of Emily, Emmy Squared and Emily WV, was born in Brooklyn. This is where his parents read him sarcastic quips from Zagat before bed, and he adopted a lifestyle of eating pizza and dumplings that continues to this day. When his family moved to Greenwich, Connecticut, Matt quickly picked up lacrosse, which in retrospect was a solid ten years of training to use a pizza peel. After college in Rhode Island, Matt moved back to New York. Armed with a computer science degree, a pizza-loving girl on his arm and a passion for food, he enrolled at the Institute of Culinary Education (ICE), and he’s been cooking ever since. To Matt, EMILY is an American pizza place that pays homage to the two places he grew up – the two pizza capitals of the world – New York and Connecticut. In April 2016, Matt and Emily opened EMMY SQUARED in Williamsburg, offering New York City’s first and only Detroit-inspired square pizzas in addition to nostalgic American fare. When he is not in the kitchen, Matt is looking at Google Maps, dreaming of clam shacks, keeping the secret “Matt” pizza under wraps and trying to convince Emily to eat dumplings.

Lyonnaise Sauce

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