Cream sauce with Vin Jaune: Stage 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.

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