Émulsion de Canneberge

Name: Émulsion de Canneberge
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (375 ml)
Cuisine: French Classic
Ingredients: 125 ml fresh cranberry purée (from cooked cranberries) Cranberry; 60 ml raspberry vinegar Raspberry Vinegar; 95 ml grapeseed oil Grapeseed Oil; 95 ml walnut oil Walnut Oil

Independent adaptation of a publicly published Daniel Vézina recipe. Not affiliated with, sponsored by, or endorsed by Daniel Vézina.

Daniel Vézina's Émulsion de Canneberge, from the published recipe.

Ratio

Cranberry 125 mlRaspberry Vinegar 60 mlGrapeseed Oil 95 mlWalnut Oil 95 ml

Ingredients

Cranberry — 125 ml fresh cranberry purée (from cooked cranberries)
Raspberry Vinegar — 60 ml raspberry vinegar
Grapeseed Oil — 95 ml grapeseed oil
Walnut Oil — 95 ml walnut oil

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).

Adapted from a Daniel Vézina recipe (Daniel Vézina / Gourmetpedia).

FAQ

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.

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 “Émulsion de Canneberge”). Full citation lives in Provenance.