This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
249 K 3.6/5 (72 reviews)
50 min.
Easy
15.25 €
300 g
7 IngredientsLast modified on: October 3rd 2018
2 
20 g 
200 ml Vin Jaune
250 ml 
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
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 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.
Keeping: Should be eaten immediately.
Source: Home made.
How much will it cost?
- For 300 g : 15.25 €
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 other recipes using this recipe
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.
48 K 3 hours 15 min.
This recipe uses (among others)
Vin Jaune
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, ... See them all 1
Butter
Like these other recipes: Breton Pie, Beurre blanc sauce, Mornay onion tart, Chocolate muffins, Beurre d'escargot, ... See them all 483
Shallot
Like these other recipes: Late-season tomato sauce, Gratin-style spinach and chicken omelette , Pork Chops with Rosemary, Rabbit with mustard, Fish petals, vegetables julienne, and beurre blanc, ... See them all 207
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.30 M 74.2 4 days 15 hours 50 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things. January 8th 2025543 K 14.5 2 hours 50 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022556 K4.5 1 hour 4 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this. March 13th 2013565 K 13.7 1 hour 55 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg. September 10th 2018225 K3.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
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 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.