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Cream sauce with Vin Jaune

Name: Cream sauce with Vin Jaune
Prep time: 12 min
Cook time: 34 min
Total time: 46 min
Yield: 300 g
Cuisine: French
Ingredients: 2 shallots; 20 g butter; 200 ml Vin Jaune; 250 ml cream; 50 ml Vin Jaune; salt; pepper

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.

241 K 3.6/5 (71 reviews)

50 min.

Easy

15.25 €

300 g

7 Ingredients

Last modified on: October 3^rd 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

Times for this recipe

Preparation: 15 min.

Cooking: 35 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Prepare 2 shallots and slice thinly.

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.

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.

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.

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.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	8 RDI=3 %	20 RDI=2 %	90 RDI=10 %	1,150 RDI=60 %	4,810 RDI: 60 %
Per 100 g	1 RDI=1 %	3 RDI=0 %	20 RDI=2 %	200 RDI=10 %	840 RDI: 10 %

Possible allergens in this recipe: milk, Sulfites

How much will it cost?

For 300 g : 15.25 €

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

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