Sauce au Vin Jaune et Morilles

Morel Sauce with Yellow Wine

Preparation info

  • Makes 1½ cups 375 ml Sauce to Serve


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Vin Jaune, a straw yellow wine with a lingering, maderized bite reminiscent of a dry sherry, comes from the Jura region, which borders Switzerland. Combined with the intense little morel mushrooms that pop up in woods or orchards in the spring, it makes a silken sauce for roast chicken, veal, and venison that, once tasted, is never forgotten. The wine can be hard to find, however, and I have sometimes replaced it with a dry Chardonnay laced with two to three tablespoons dry sherry. As for t