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.
229 K 3.6/5 (71 reviews)
50 min.
Easy
100 g
7 IngredientsLast modified on: October 3rd 2018
1 
7 g 
70 ml Vin Jaune
85 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 7 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 70 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 85 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 20 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 6 RDI=1 % | 30 RDI=5 % | 390 RDI=20 % | 1,650 RDI: 20 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 20 RDI=2 % | 200 RDI=10 % | 830 RDI: 10 % |
How much will it cost?
- For 100 g : 5.50 €
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.
41 K 3 hours 15 min.
This recipe uses (among others)
Cream
Like these other recipes: Grilled fillet of salmon with corn-salad cream, Mushroom buckwheat pancakes, Stock-pot fish , Lille style chicken, Cheese tart, ... See them all 115
Vin Jaune
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, ... See them all 1
Butter
Like these other recipes: Potatoes with bacon and herbs, Leek and tuna loaf, Leek and potato soup, Eggs "en cocotte" with spinach, Nantes Tourton, ... See them all 472
Shallot
Like these other recipes: Flamiche, Small ratatouille with , Chinese Soup, Spaghetti with tomatoes and pesto, Chicken breasts with tarragon, ... See them all 203
Other recipes you may also like
Fried eggs with tomatoes
In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.November 27th 201390 K4.8 35 min.
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...December 30th 201985 K3.8 1 hour
Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.December 30th 201952 K 1 hour 30 min.
Polenta with artichokes and mushrooms
For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.October 20th 202411 K 1 hour 20 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011333 K 14 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.