Vinaigrette Tiède Canneberge

Name: Vinaigrette Tiède Canneberge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 1 French shallot, minced Shallot; Knob of butter (15 g) Butter; 1 Tbsp dried cranberries, minced (10 g) Cranberry; 2 Tbsp fresh cranberries, minced (20 g) Cranberry; 65 ml cider vinegar Cider Vinegar; 185 ml grapeseed oil Grapeseed Oil; salt (2 g) Salt; pepper (0.5 g) Pepper

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

Daniel Vézina's Vinaigrette Tiède Canneberge, from the published recipe.

Ratio

Cider Vinegar 65 mlGrapeseed Oil 185 ml

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.

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 “Vinaigrette Tiède Canneberge”). Full citation lives in Provenance.