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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.

187K 69 3.6

Last modified on: October 3^rd 2018

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For 600 g, you will need:

1 4 shallots
2 40 g butter
3 400 g Vin Jaune
4 500 g cream
5 100 g Vin Jaune
6 salt
7 pepper
Total weight: 1,140 grams

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
12 min.	34 min.	46 min.

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Step by step recipe

Stage 1 - 5 min.

Prepare 4 shallots and slice thinly.

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.

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,297 Kcal or 9,617 Kj	17 gr	37 gr	184 gr
115 %	6 %	3 %	28 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
201 Kcal or 842 Kj	1 gr	3 gr	16 gr
10 %	1 %	<1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Sulfites

How much will it cost?

For 600 g : 30.44 €

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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 recipes that use 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.
28K 3 hours 15 min.

See all recipes that use it

This recipe uses (among others)

	Cream: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Bounty-style tart for Alison, Mushroom Pancakes au Gratin, Spinach à la Lorraine, Coconut-vanilla cream for Elsa , ... All
	Vin Jaune: You can check-out other recipes which use it, like for example: Morel risotto with Vin Jaune and Mont d'Or, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Buckwheat almond biscuits, Brioche dough, Salad greens and small omelette, Polenta with spinach and soft-poached egg, Purée of Jerusalem artichokes with foie gras, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Blanquette of veal, Penne with purple artichokes, Langoustine and leek tarts, Icelandic-style fish and vegetable pie, ... All

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