Sauce Vin Jaune (French Cream Sauce)

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.

2 shallots, thinly sliced
1½ Tbsp. butter (20 g)
1 cup Vin Jaune (250 mL)
1 cup cream (250 mL)
¼ cup Vin Jaune (50 mL)
kosher or sea salt
black pepper, freshly cracked

Melt butter in a saucepan on medium heat.

When really hot, add the shallot, salt and pepper. Cook for 1 or 2 minutes without colouring.

Pour in Vin Jaune, mix and, as you do so, enjoy the delicious aromas coming off the pan, then turn down the heat.

Leave uncovered on low heat to reduce by ¾.

Once the liquid has reduced, pour the contents of the 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.

Pour the jus collected back into the saucepan, put back on the heat and bring to the boil.

Pour in cream and mix well.

Bring back to the boil, turn down the heat and leave to reduce to a thick consistency.

Right at the end, take off the heat and pour 50 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.

Serve in a hot sauce boat or add to a recipe.

Makes about 1-1¼ cups.

Cook's Notes: 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.