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Definitions for
"Lyonnaise"
Keywords:
onion
,
saut
,
potatoes
,
parsley
,
butter
Related Terms:
Tartare
,
Pastrami
,
Barbecue sauce
,
Mirepoix
,
Hoisin sauce
,
Goulash
,
Marinara
,
Capirotada
,
Escabèche
,
Carpaccio
,
Vichyssoise
,
Focaccia
,
Bruschetta
,
Tarka
,
Marinade
,
Dressing
,
Borscht
,
Tomato sauce
,
Black bean sauce
,
Kheer
,
Tomato paste
,
Oyster sauce
,
Hummus
,
Daikon
,
Tabbouleh
,
Tandoori
,
Bagna cauda
,
Worcestershire sauce
,
Adobo
,
Gari
,
Guacamole
,
Dry rub
,
Devil
,
Fish sauce
,
Wasabi
,
Jalebi
,
Tsukemono
,
Chickpeas
,
Gulab jamun
,
Rouille
,
Niçoise
,
Marinate
,
Jicama
,
Coulis
,
Bouillabaisse
,
Korma
,
Persillade
,
Mulligatawny
,
Bobotie
,
Rice vinegar
Applied to boiled potatoes cut into small pieces and heated in oil or butter. They are usually flavored with onion and parsley.
ftp.uga.edu
To prepare and serve with onions ... more on lyonnaise here
cooking-glossary.com
a sauce of stock, wine and sautéed onions
wheretoeatboston.com
cooked with onions
wordnet.princeton.edu
French] In the Lyons style, traditionally with onions.
ae.kulichki.com
Slicing onions into thin wedges. Sometimes refers to the inclusion of onions as a feature of a dish.
cuisinedumonde.com
potatoes saut?ed with onions.
epicurus.com
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