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.
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.
7,9413/5 for 10 ratings
Last modified on: October 3rd 2018
For 300 g, you will need:
- 1
2 shallots - 2
20 g butter - 3
200 ml Vin Jaune - 4
250 ml cream - 5 50 ml Vin Jaune
- 6
salt - 7
pepper - Total weight: 570 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 min. | 34 min. | 46 min. |
Keeping:
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?
Step by step recipe
Stage 2 - 2 min.
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.
When really hot, add the shallot, salt and pepper. Cook for 1 or 2 minutes without colouring.
Stage 3 - 1 min.
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.
Leave uncovered on low heat to reduce by 3/4.
Stage 5 - 3 min.
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.
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.
Pour the jus collected back into the saucepan, put back on the heat and bring to the boil.
Stage 7 - 1 min.
Pour in 250 ml cream and mix well.
Stage 8 - 15 min.
Bring back to the boil, turn down the heat and leave to reduce to a thick consistency.
Stage 9 - 2 min.
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.
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
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
How much will it cost?
- For 300 g : 15.22 €
Recipes which use this 1
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Source
Home made.More recipes?
This recipe uses (among others) | Cream: You can get more informations, or check-out other recipes which use it, for example: Sliced cauliflower with 3 cheeses, Escalope of veal in a cream sauce, Chocolate ganache, Blanquette of veal, Spaghetti with smoked salmon, ... All |
| Vin Jaune: You can check-out other recipes which use it, like for example: Morel risotto with Vin Jaune and Mont d'Or, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Nicholas's fish, Fruit crumble, Tart Tatin, Eggs Arsène, Scrambled eggs (Oeufs brouillés), ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Valay salad, Mushroom Pancakes au Gratin, Aperitif rolls, Chicken breasts with tarragon, Potimarron (chestnut pumpkin) "au gratin", ... All |
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