Cream sauce with Vin Jaune (Slideshow version)
Stage 5/10 : 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.