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.
228 K 3.6/5 (71 reviews)
50 min.
Easy
600 g
7 IngredientsLast modified on: October 3rd 2018
4 
40 g 
400 g Vin Jaune
500 g 
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
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Step by step recipe
Stage 2 - 2 min.
Melt 40 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 400 g 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 500 g 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 100 g 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 | 20 RDI=6 % | 40 RDI=3 % | 180 RDI=30 % | 2,300 RDI=120 % | 9,620 RDI: 120 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 20 RDI=2 % | 200 RDI=10 % | 840 RDI: 10 % |
How much will it cost?
- For 600 g : 30.45 €
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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.
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.
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This recipe uses (among others)
Cream
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Vin Jaune
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Butter
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Shallot
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