Vinaigrerie artisanale Pierre Gingras

Our Famous Recipes

On your table

In cooking, artisanal cider vinegar is sought after for its appetite-enhancing, digestive, aromatic and disinfectant qualities. It has many various uses.

On green salads and raw vegetables, a drizzle of artisanal cider vinegar provides an unparalleled base to season dressings, mayonnaises and mustards.

It is a perfect preservative agent for a variety of vegetables such as capers, small onions, pickles, beets, garlic, fresh herbs etc... It can also be used in marinades, chutneys and other preserves.

Artisanal cider vinegar increases the nutritive value of soups, sauces and stews. It can also be used to tenderize meat. It is useful for deglazing and giving certain foods a sweet-and-sour flavour.

Lentils and beans are easier to digest when a dash of artisanal cider vinegar is added during their preparation.

Try adding artisanal cider vinegar to cake and pastry recipes. It is particularly useful for rolled pastries; puff pastry dough is less sticky. It is used to make some cakes and muffins.

Although natural cider vinegar is currently used in cooking, you can add a special touch to your recipes by using flavoured cider vinegar. Pierre Gingras’ vinegar factory offers both natural and seasoned cider vinegar, available with various herbs flavours and seasonal berries.

Cold pepper, shrimp and scallop salad Original recipe by Sylvie Lavoie (serves 4)
1/2 bell pepper of each colour: red, green, yellow, purple, black 5 ml fresh dill (1 tsp.) 10 ml olive oil (2 tsps.) 1 Cortland apple, unpeeled 12 fresh shrimp, shelled and deveined 12 fresh scallops,	10 ml butter (2 tsps.) 20 ml sugar (4 tsps.) 10 ml artisanal cider vinegar (2 tsps.) 10 ml butter (2 tsps.) 5 ml oil (1 tsp.) 15 ml French shallot, minced (1 tsp.) 20 ml artisanal cider vinegar (4 tsps.)

Cut the bell peppers into julienne strips. Set aside with the fresh dill and the olive oil, in a salad bowl. Core the apple and cut into small cubes. (Do this at the very last minute, to prevent it from darkening.) Melt 10 ml butter (2 tsps.) in a skillet, add the sugar and the apple cubes, cook until it caramelizes. Add 10 ml cider vinegar (2 tsps.), deglaze the skillet, scraping up so that nothing clings to the bottom, and fold into the peppers. In the same skillet, melt the remaining 10 ml of butter (2 tsps.) with the oil, in it cook the shrimp and the scallops, remove them as soon as the shrimp turn pink and the scallops are firm. Cook the shallot for one minute, deglaze with the remaining 20 ml of cider vinegar (4 tsps.), add to the salad.
Serve the salad garnished with the shrimp and the scallops arranged decoratively in a crown, topped with a sprig of dill.

Duck breasts in cider vinegar Original recipe from Chez Noeser (serves 4)
2 duck breasts 60 ml butter (4 Tbsps.) 1 French shallot, minced 30 ml raspberry artisanal cider vinegar (2 Tbsps.)	75 ml cider (1/4 cup) 250 ml duck stock (1 cup) salt and pepper, cornstarch.

Score the duck breasts in 1/2 cm (1/4 inch) in crosshatch pattern. Sprinkle with salt and pepper. Put them in a hot skillet with 15 ml butter (1 Tbsp.), skin side first, cook until golden on both sides and finish them in the oven for 8 minutes at 250 °C (500 °F) with skin side facing up. Keep them warm. Pour off the fat from the skillet, then add 15 ml butter (1 Tbsp.) and then the minced shallot. Deglaze with the cider vinegar and cook until reduced to almost dry, then add the cider and let it reduce to almost dry again. Pour the duck stock and cook until reduced by third. Finish the sauce by folding in the remaining butter and whipping it. Thicken the sauce by adding the cornstarch which has been diluted in a little water or cider. Serve the duck breasts napped with the sauce.