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Recipe · Lyonnais
Andouillette à la lyonnaise
Lyon-style andouillette with onion mustard sauce
⏱ 35 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4AAAAA andouillettes, 150 g / 5 oz
3yellow onions
200 ml (¾ cup)dry white wine
100 ml (½ cup)thick crème fraîche
3 tbspwhole-grain mustard
30 g (1 oz)unsalted butter
2 tbspolive oil
1 tbspflour
1bunch of flat-leaf parsley
1 tspfine salt
1 tspfreshly ground pepper
- 4 AAAAA andouillettes, 150 g / 5 oz
- 3 yellow onions
- 200 ml (¾ cup) dry white wine
- 100 ml (½ cup) thick crème fraîche
- 3 tbsp whole-grain mustard
- 30 g (1 oz) unsalted butter
- 2 tbsp olive oil
- 1 tbsp flour
- 1 bunch of flat-leaf parsley
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Take the 4 andouillettes (AAAAA is the top quality label) out of the fridge 15 minutes before cooking.
- Peel and very thinly slice the 3 yellow onions. Lots of soft onions is what makes it Lyon-style.
- Heat 2 tbsp olive oil and 15 g (1 tbsp) butter in the large cast-iron skillet over medium-high heat. Brown the andouillettes for 8 minutes, turning often.
- Transfer the andouillettes to the baking dish and keep warm while you make the sauce.
- In the same pan, add the remaining butter and cook the onions 15 minutes over medium heat, stirring often, until golden, soft and lightly caramelized.
- Sprinkle the onions with the flour and stir 1 minute. Deglaze with the dry white wine, scraping up the browned bits with a wooden spoon.
- Reduce the wine by half over high heat, about 3 minutes, then stir in the whole-grain mustard and crème fraîche. Simmer 5 minutes over low heat until thick and creamy.
- Pour the onion mustard sauce over the andouillettes. Bake 10 minutes at 200°C (400°F). Sprinkle with chopped parsley and serve with steamed potatoes.
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