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.
234 K 3.6/5 (71 reviews)
50 min.
Easy
600 g
7 IngredientsLast modified on: October 3rd 2018
4 
41.28 ml 
400 ml Vin Jaune
500 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 41.28 ml 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 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 500 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 100 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 | 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 €
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.
43 K 3 hours 15 min.
This recipe uses (among others)
Cream
Like these other recipes: Sliced cauliflower with 3 cheeses, Chocolate rolls (petits pains), Gratin of beet tops and potatoes, Chocolate tart, Mushroom Pancakes au Gratin, ... See them all 117
Vin Jaune
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, ... See them all 1
Butter
Like these other recipes: Gratin slices with spinach, Fillet of salmon meunière, French onion soup, Confit Victoria pineapple with honey and spices, Chocolate mousse, ... See them all 476
Shallot
Like these other recipes: Artichokes with beef, Sea bass with coriander cream en papillote, Scallops with cabbage julienne, Marchand de vin sauce, How to slow cook meat, ... See them all 203
Other recipes you may also like
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham. June 11th 2011310 K4 1 hour 10 min.
Bistro-style beetroot salad
Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing. December 30th 201950 K 40 min.
Smart plum tart
This is a very simple tart recipe that combines the flavours of plums and hazelnuts. It stays crisp after cooking because it is baked in two stages. September 22th 202132 K 1 hour 20 min.
Mushroom duxelles
A duxelles consists of finely sliced mushrooms cooked in butter with shallots. It is more of a preparation than a dish in its own right, which can be used in other recipes. May 10th 202366 K 25 min.
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it. March 30th 202238 K 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.