Cream sauce with Vin Jaune


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.
45,0953.2/5 for 24 ratings
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Last modified on: October 3rd 2018

For 300 g, you will need:

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

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
12 min.34 min.46 min.
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Keeping:

Should be eaten immediately.

Step by step recipe


Stage 1 - 5 min.
Cream sauce with Vin Jaune : Photo of step #1
Prepare 2 shallots and slice thinly.

Stage 2 - 2 min.
Cream sauce with Vin Jaune : Photo of step #2
Melt 0.7 oz 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.
Cream sauce with Vin Jaune : Photo of step #3
Pour in 7.0 oz 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.
Cream sauce with Vin Jaune : Photo of step #4
Leave uncovered on low heat to reduce by 3/4.

Stage 5 - 3 min.
Cream sauce with Vin Jaune : Photo of step #5
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.
Cream sauce with Vin Jaune : Photo of step #6
Pour the jus collected back into the saucepan, put back on the heat and bring to the boil.

Stage 7 - 1 min.
Cream sauce with Vin Jaune : Photo of step #7
Pour in 8.8 oz cream and mix well.

Stage 8 - 15 min.
Cream sauce with Vin Jaune : Photo of step #8
Bring back to the boil, turn down the heat and leave to reduce to a thick consistency.

Stage 9 - 2 min.
Cream sauce with Vin Jaune : Photo of step #9
Right at the end, take off the heat and pour 1.8 oz 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
Cream sauce with Vin Jaune : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,148 Kcal or 4,806 Kj8 gr19 gr92 gr
57 %3 %2 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
201 Kcal or 842 Kj1 gr3 gr16 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).

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Some recipes that use this recipe

Morteau sausage rolled brioche
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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Source

Home made.

More recipes?

This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Nicholas's fish, Quartet of brassicas with cream , Hot sesame-cream chicken tartines, Breton Pie, Quiche Lorraine, ... All
Vin JauneVin Jaune: You can check-out other recipes which use it, like for example: Morel risotto with Vin Jaune and Mont d'Or, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Rum babas, Polenta with spinach and soft-poached egg, Little caramelized peach tarts, Noisette butter, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Rice and peas, Scallops with cabbage julienne, Stuffed mushrooms au gratin, Chicken and mushroom pie, Icelandic-style fish and vegetable pie, ... All

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