stove · vinaigrette
★ STARRED KITCHENPrep 10 minCook 15 minAmberdock Tiède Canneberge
Independent adaptation of a publicly published Daniel Vézina recipe. Not affiliated with, sponsored by, or endorsed by Daniel Vézina.
From a starred kitchen.
Ratio
Ingredients
- Shallot — 1 French shallot, minced
- Butter — Knob of butter (15 g)
- Cranberry — 1 Tbsp dried cranberries, minced (10 g)
- Cranberry — 2 Tbsp fresh cranberries, minced (20 g)
- Cider Vinegar — 65 ml cider vinegar
- Grapeseed Oil — 185 ml grapeseed oil
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Amberdock Tiède Canneberge wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).
Originally published as Vinaigrette Tiède Canneberge.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Daniel Vézina / Gourmetpedia (published as “Vinaigrette Tiède Canneberge”). Full citation lives in Provenance.