Cream sauce with Vin Jaune


Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune.

The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour.
63K 28 3.3
Grade this recipe:

Last modified on: October 3rd 2018

Keywords for this recipe:SauceCreamyVin jauneJuraFranche-comtéArbois city

For 300 g, you will need:

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
12 min.34 min.46 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Cream sauce with Vin Jaune : Photo of step #1
Prepare 2 shallots and slice thinly.

Stage 2 - 2 min.
Cream sauce with Vin Jaune : Photo of step #2
Melt 20 g butter in a saucepan on medium heat.

When really hot, add the shallot, salt and pepper. Cook for 1 or 2 minutes without colouring.

Stage 3 - 1 min.
Cream sauce with Vin Jaune : Photo of step #3
Pour in 200 ml Vin Jaune, mix and, as you do so, enjoy the delicous aromas coming off the pan, then turn down the heat.

Stage 4 - 15 min.
Cream sauce with Vin Jaune : Photo of step #4
Leave uncovered on low heat to reduce by 3/4.

Stage 5 - 3 min.
Cream sauce with Vin Jaune : Photo of step #5
Once the liquid has reduced, pour the contents of teh pan through a fine strainer sitting over a bowl.

Press the shallots to squeeze out all the juices and not waste any, then discard them.

Note: Any stage like this which ends up with making a "jus" can be done days in advance if necessary and the jus kept in a sealed jar in the fridge.

Stage 6 - 2 min.
Cream sauce with Vin Jaune : Photo of step #6
Pour the jus collected back into the saucepan, put back on the heat and bring to the boil.

Stage 7 - 1 min.
Cream sauce with Vin Jaune : Photo of step #7
Pour in 250 ml cream and mix well.

Stage 8 - 15 min.
Cream sauce with Vin Jaune : Photo of step #8
Bring back to the boil, turn down the heat and leave to reduce to a thick consistency.

Stage 9 - 2 min.
Cream sauce with Vin Jaune : Photo of step #9
Right at the end, take off the heat and pour 50 ml Vin Jaune into the thick sauce, whisking gently to mix in.

This last dose of Vin Jaune serves two purposes: 1) to add the fresh flavour of Vin Jaune, well marked as it will not have been cooked, and 2) to thin the sauce slightly.

Stage 10
Cream sauce with Vin Jaune : Photo of step #10
Serve in a hot sauce boat or add to a recipe.

Remarks

You can prepare two different versions of this sauce: "special occasion" with Vin Jaune, or more economical using Jura white wine made with the Savagnin grape variety.

Keeping:

Should be eaten immediately.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,148 Kcal or 4,806 Kj8 gr19 gr92 gr
57 %3 %2 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
201 Kcal or 842 Kj1 gr3 gr16 gr
10 %1 %<1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Morteau sausage rolled brioche
Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
12K 3 hours 15 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Nicholas's fish, Mushroom Pancakes au Gratin, Crunchy verrines, Quick chicken curry, Mushroom Pancakes au Gratin, ... All
Vin JauneVin Jaune: You can check-out other recipes which use it, like for example: Morel risotto with Vin Jaune and Mont d'Or, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Oat shortbread biscuits, Yeast-based flaky dough (for croissants), Coconut sweetcrust pastry, Sausage buckwheat pancakes, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Guacamole, Roast beef "like they do it in Santa Fe", Spinach on toast with bechamel, Surprise eggs, ... All

Other recipes you may also like

Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
249K 24 32 min.
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
266K5 33 min.
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
339K5 1 hour 18 min.
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
220K3.8 5 min.
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
298K4 1 hour 6 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-08)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page