Vin Jaune Butter Sauce

From an award-winning kitchen

Ratio

VIN JAUNE/WHITE 120CREAM 30LEMON JUICE 5

Ingredients

SHALLOT80 g
VIN JAUNE/WHITE120 ml
CREAM30 ml
BUTTER170 g
LEMON JUICE5 ml
SALT2 g

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

French sauce specialist awarded Michelin three stars at Plénitude (Cheval Blanc Paris) and previously at La Vague d'Or in Saint-Tropez. Noted for classical saucecraft and reduced jus technique.

Originally published as Vin Jaune Butter Sauce.

Adapted from a recipe published by Arnaud Donckele in Arnaud Donckele sauce atelier / French wine butter tradition.

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Arnaud Donckele sauce atelier / French wine butter tradition (published as “Vin Jaune Butter Sauce”). Full citation lives in Provenance.