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.
260 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.
50 K 3 hours 15 min.
This recipe uses (among others)
Cream
Like these other recipes: Cheese tart, Artichoke Soup, Fisherman's Ragout, Stock-pot fish , Elsa's Comtoise galette, ... See them all 122
Vin Jaune
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, ... See them all 1
Butter
Like these other recipes: Tarte Normande, Breton style shellfish and vegetable soup, Breton sablé biscuit dough, Beurre blanc sauce, "Moelleux" cake batter, ... See them all 489
Shallot
Like these other recipes: Mushroom velouté, Snow peas sautéed in butter, Artichokes with beef, Red mixed pickle, Red rice pannequets, ... See them all 213
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017484 K4.2 2 hours 15 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water. February 21th 2011401 K 44.8 15 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011269 K 24.2 1 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011139 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 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.