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.
182K 69 3.6
Grade this recipe:

Last modified on: October 3rd 2018

Keywords for this recipe:
For 300 g, you will need:

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
12 min.34 min.46 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Cream sauce with Vin Jaune
Prepare 2 shallots and slice thinly.

Stage 2 - 2 min.
Cream sauce with Vin Jaune
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
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
Leave uncovered on low heat to reduce by 3/4.

Stage 5 - 3 min.
Cream sauce with Vin Jaune
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
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
Pour in 250 ml cream and mix well.

Stage 8 - 15 min.
Cream sauce with Vin Jaune
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
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
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.
Keeping
Should be eaten immediately.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,148 Kcal or 4,806 Kj8 gr19 gr92 gr
57 %3 %2 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
201 Kcal or 842 Kj1 gr3 gr16 gr
10 %1 %<1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Sulfites
How much will it cost?
  • For 300 g : 15.22 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Morteau sausage rolled brioche
Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
27K 3 hours 15 min.
See all recipes that use it
This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Breton Pie, Chocolate tart, Escalope of veal in a cream sauce, Household cake (Gâteau de ménage), ... 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: Sorrel omelette, Elsa's Comtoise galette, Cauliflower and chickpea purée, Clarified butter, Citrus tart, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Chicken with rice and leeks, Hachis parmentier, Surprise eggs, Flamiche, ... All
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
239K 24.2 1 hour 7 min. February 21th 2011
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
291K 24 32 min. February 21th 2011
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7th 2011
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
288K5 33 min. November 11th 2012
Quail egg canapés
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
320K5 54 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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