Salsa Vin Jaune

1 mins
Serves 2
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Directions

  1. 1Start with plenty of butter, add the very finely chopped shallots.
  2. 2Start with plenty of butter, add the very finely chopped shallots.
  3. 3Start with plenty of butter, add the very finely chopped shallots.
  4. 4Add a large dose of salt and pepper and let it simmer gently until it almost becomes a compote.
  5. 5Add a large dose of salt and pepper and let it simmer gently until it almost becomes a compote.
  6. 6Add a large dose of salt and pepper and let it simmer gently until it almost becomes a compote.
  7. 7Add the vin jaune from the Jura coasts.
  8. 8Add the vin jaune from the Jura coasts.
  9. 9Add the vin jaune from the Jura coasts.
  10. 10When the alcoholic part has evaporated, add some Port, some Madeira.
  11. 11When the alcoholic part has evaporated, add some Port, some Madeira.
  12. 12When the alcoholic part has evaporated, add some Port, some Madeira.
  13. 13Bring the sauce to a light boil and flame with a torch.
  14. 14Bring the sauce to a light boil and flame with a torch.
  15. 15Bring the sauce to a light boil and flame with a torch.
  16. 16Season with a mix of peppers, thyme and unpeeled garlic.
  17. 17Season with a mix of peppers, thyme and unpeeled garlic.
  18. 18Season with a mix of peppers, thyme and unpeeled garlic.
  19. 19Place the cocotte in the oven at 160°C for 1 hour.
  20. 20Place the cocotte in the oven at 160°C for 1 hour.
  21. 21Place the cocotte in the oven at 160°C for 1 hour.
  22. 22Let it cool and flavor it.
  23. 23Let it cool and flavor it.
  24. 24Let it cool and flavor it.
  25. 25Add veal marrow, chicken fat and all the fat from the foie gras terrines.
  26. 26Add veal marrow, chicken fat and all the fat from the foie gras terrines.
  27. 27Add veal marrow, chicken fat and all the fat from the foie gras terrines.
  28. 28The sauce has the right consistency, let's add it inside these copper serving gravy boats.
  29. 29The sauce has the right consistency, let's add it inside these copper serving gravy boats.
  30. 30The sauce has the right consistency, let's add it inside these copper serving gravy boats.
  31. 31On the bottom pour some walnut oil, after which it is served in the dining room.
  32. 32On the bottom pour some walnut oil, after which it is served in the dining room.
  33. 33On the bottom pour some walnut oil, after which it is served in the dining room.

Ingredients

  • 1 butter
  • 1 butter
  • 1 butter
  • 1 cup shallots
  • 1 cup shallots
  • 1 cup shallots
  • 1 large dose salt
  • 1 large dose salt
  • 1 large dose salt
  • 1 large dose pepper
  • 1 large dose pepper
  • 1 large dose pepper
  • 1 bottle vin jaune
  • 1 bottle vin jaune
  • 1 bottle vin jaune
  • 1 bottle Port
  • 1 bottle Port
  • 1 bottle Port
  • 1 bottle Madeira
  • 1 bottle Madeira
  • 1 bottle Madeira
  • 1 pinch mix of peppers
  • 1 pinch mix of peppers
  • 1 pinch mix of peppers
  • 1 pinch thyme
  • 1 pinch thyme
  • 1 pinch thyme
  • 1 cloves garlic
  • 1 cloves garlic
  • 1 cloves garlic
  • 1 cup veal marrow
  • 1 cup veal marrow
  • 1 cup veal marrow
  • 1 cup chicken fat
  • 1 cup chicken fat
  • 1 cup chicken fat
  • 1 cup foie gras fat
  • 1 cup foie gras fat
  • 1 cup foie gras fat
  • 1 cup walnut oil
  • 1 cup walnut oil
  • 1 cup walnut oil

Equipment

panwooden spoontorchcocotteovenwhiskcopper serving gravy boats