Directions
- 1Start by adding a generous amount of butter to a pot.
- 2Add very finely chopped shallots to the butter.
- 3Season with a large dose of salt and pepper.
- 4Simmer gently until the shallots almost become a compote.
- 5Start the alcohol reduction with Vin Jaune wine from the Jura coasts.
- 6Once the alcoholic part of the Vin Jaune has evaporated, add Port wine and Madeira wine.
- 7Bring the sauce to a light boil.
- 8Use a blowtorch to flambé the sauce, allowing the alcoholic part to evaporate as quickly as possible.
- 9Season the sauce with a mix of peppers, thyme, and unpeeled garlic.
- 10Place the cocotte (pot) in the oven at 160°C for 1 hour.
- 11Let the sauce cool down.
- 12Flavor the sauce by adding veal marrow.
- 13Add chicken fat to the sauce.
- 14Incorporate all the fat from the foie gras terrines into the sauce.
- 15Once the sauce has the right consistency, pour a bit of walnut oil into the bottom of copper serving gravy boats.
- 16Serve the Vin Jaune sauce in the dining room.
Ingredients
- butter
- finely chopped shallots
- salt
- pepper
- Vin Jaune wine
- Port wine
- Madeira wine
- mix of peppers
- thyme
- unpeeled garlic
- veal marrow
- chicken fat
- fat from foie gras terrines
- walnut oil
Equipment
potladlewooden spoonblowtorchovensauce boatwhisk
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