Cooking-ez.com

963 easy and fully explained recipes, with 20,808 photos and 77 videos

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.

2,3153/5

Grade this recipe :

Last modified on: October 3rd 2018

For 300 g, you will need:

Change for: 100 g 150 g 300 g 600 g 900 g

How long does it take?

PreparationCookingStart to finish
12 min.34 min.46 min.
Preservation: Should be eaten immediately.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Cream sauce with Vin Jaune : Photo of step #1Prepare 2 shallots and slice thinly. 5 min.
2 Cream sauce with Vin Jaune : Photo of step #2Melt 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.
2 min.
3 Cream sauce with Vin Jaune : Photo of step #3Pour in 200 ml Vin Jaune, mix and, as you do so, enjoy the delicous aromas coming off the pan, then turn down the heat. 1 min.
4 Cream sauce with Vin Jaune : Photo of step #4Leave uncovered on low heat to reduce by 3/4. 15 min.
5 Cream sauce with Vin Jaune : Photo of step #5Once 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.
3 min.
6 Cream sauce with Vin Jaune : Photo of step #6Pour the jus collected back into the saucepan, put back on the heat and bring to the boil. 2 min.
7 Cream sauce with Vin Jaune : Photo of step #7Pour in 250 ml cream and mix well. 1 min.
8 Cream sauce with Vin Jaune : Photo of step #8Bring back to the boil, turn down the heat and leave to reduce to a thick consistency. 15 min.
9 Cream sauce with Vin Jaune : Photo of step #9Right 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.
2 min.
10 Cream sauce with Vin Jaune : Photo of step #10Serve 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

Whole recipe
CaloriesProteins CarbohydratesFats
11488 gr19 gr92 gr
57 %3 %2 %14 %
Per 100 g
CaloriesProteins CarbohydratesFats
2011 gr3 gr16 gr
10 %1 %<1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 300 g : 15.22 €

Note : These prices are only approximate.

Change currency:

Recipes which use this 1

Morteau sausage rolled brioche
Morteau sausage rolled brioche
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Purée of Jerusalem artichokes with foie gras, Nicholas's fish, Stock-pot fish , Grilled fillet of salmon with corn salad cream, ... 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: Panettone, Muffin dough, Pilau rice, Spinach and Comté Loaf, Cheese Soufflé, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Baked Mont d'Or with diced mixed vegetables, Penne with purple artichokes, Spinach on toast with bechamel, Spaghetti with smoked salmon, ... All

visitors have also looked at

Pâté de campagne
Pâté de campagne
Pear tart with almond cream
Pear tart with almond cream
Finger biscuits
Finger biscuits
Macarons (the original French macaroons)
Macarons (the original French macaroons)
Bouquet garni
Bouquet garni

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)

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

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

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