Artisanal blueberry vinegar

aged in oak barrels

Vinaigrerie St Jacques

The blueberry vinegar from the Saint-Jacques vinegar factory is used in deglazing white meats such as pork and veal, it also goes very well with duck, offal and game.

Recipe for an original sauce for white meats by chef Philippe:
In a saucepan, make a caramel with 60 g of sugar. As soon as it becomes amber coloured, deglaze with the blueberry vinegar while stirring well. Add 25 cl of cream and a teaspoon of mustard, salt and purple Antalaha pepper, allow to reduce for a few moments.
Add some fresh blueberries for taste and decoration.

• Ingredients: apples, blueberries, red cabbage.
• Volume: 20 cl