Maple and Raspberry Vinaigrette Bernard Recipe
Maple and Raspberry Vinaigrette Bernard
The Cuisine of the Laurentians
Total time: less than 15 minutes
Preparation time: 5 minutes
Cooking time: None
Difficulty: Easy
Chef's Note

Grocer and caterer, this little café-restaurant entices with its maple specialties, such as maple-raspberry dressing, onion confit with balsamic vinegar and maple syrup, maple syrup pie, and a trio of crème brûlée (maple syrup, vanilla and coffee). The owner, Bernard Minguy, offers on site a range of maple products and offers his customers take-out dishes such as a confit duck leg and a smoked duck breast served warm on mesclun with a maple-raspberry vinaigrette, for which we're giving the recipe.

This vinaigrette will keep from 4-6 weeks and can be used as a salad dressing, on vegetables or cold pasta.

Ingredients for 1.2 liters (5 cups)
- 750 ml (3 cups) extra-virgin olive oil
- 4 tbsp. strong mustard
- 325 ml (1 1/3 cup) raspberry vinegar
- 100 ml (6 tbsp.) amber Maple Syrup
- 1 1/2 tsp. sea salt
- 1 tsp. ground five peppercorn-blend
  1. Place all the ingredients in a mixing bowl and whisk or beat with an electric mixer to form an emulsion.
  2. Pour into bottles and refrigerate until using.

Bernard Minguy, Owner, Chez Bernard Épicerie-Traiteur, Saint-Sauveur, Laurentians
Quebec Maple Producers Federation - The Maple Route on Gourmetpedia 


More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up