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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.

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Last modified on: October 3rd 2018

For 300 g, you will need:

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How long does it take?

Fulfillment
PreparationCookingStart to finish
12 min.34 min.46 min.
Preservation:
Should be eaten immediately.
At what time?
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

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Recipes which use this 1

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Source

Home made.

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This recipe use (among others)
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ButterButter: You can get more informations, or check-out other recipes which use it, for example: Genoese croque-monsieur, Red rice pannequets, Mushrooms on toast, French style, Lille style chicken, Grilled cheese, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: The total turnip, Fresh spinach with cream, Pan-fried salmon with white cabbage, Leek and potato soup, Pork medallions with "full" turnips, ... All

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