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.
8,9503/5 for 13 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 that use this recipe: 1
 |
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: Mirlitons, Baked leek and Camembert slices, Chocolate cream, Caesar salad, Individual creamy endive gratins, ... 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: Hazelnut and orange cake, Purée of Jerusalem artichokes with foie gras, Layered Leek and Egg Gratin , Langoustine sabayon tart, Pogne de Romans, ... All |
| Shallot: You can get more informations, or check-out other recipes which use it, for example: Crunchy verrines, Pork roast with herbs, Rice and peas, Montbenoit's canapés, Langoustine and leek tarts, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)
Note: We'll never share your email with anyone else.
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.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.
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.