# Salsa Vin Jaune

A sauce made of reductions of various alcohols, enhanced with veal marrow, chicken fat, and foie gras fat, then seasoned with peppers, thyme, and unpeeled garlic.

- Total time: 60 min
- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- ladle
- wooden spoon
- blowtorch
- oven
- sauce boat
- whisk

## Source

- Original video: https://www.instagram.com/p/DGYpWdttQ1O/
- Recipe page: https://www.cliprecipe.com/recipe/4ce067ba-d559-4a9d-b36b-f8d1e721ab4d
- Extracted: 2025-10-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt