{"id":492,"date":"2022-07-10T20:59:25","date_gmt":"2022-07-10T20:59:25","guid":{"rendered":"https:\/\/ducapitaine.com\/?page_id=492"},"modified":"2024-05-06T20:04:49","modified_gmt":"2024-05-06T20:04:49","slug":"vinaigres","status":"publish","type":"page","link":"https:\/\/ducapitaine.com\/en\/vinaigres\/","title":{"rendered":"Vinegars and Vinaigrettes"},"content":{"rendered":"
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Products from our Vinegar-House<\/div><\/div>
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Our vinegars are made according to a traditional know-how<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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Macerated Vinegars<\/h2>\n\n\n\n

Macerated vinegars are made with a neutral vinegar (such as apple cider) in which we put ingredients that are then allowed to steep for a time before being bottled.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n

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Product of Quebec, this macerated vinegar wears it's name well. This vinegar is destined towards garlic lovers. Made in house, this vinegar, very powerful in its garlic taste, is softened with just a hint of honey.<\/p>\n\n\n\n

For sale at Boutique de St-Jean de l\u2019\u00eele d\u2019Orl\u00e9ans \u2013 <\/a>Online Store<\/a><\/p>\n\n\n\n

Transform this vinegar into a vinaigrette or in a marinade for chicken or pork. Brush on chicken cubes for kebabs on the BBQ. Add 1\/3 of the vinegar to 2\/3 oil of your choice for a quite intense vinaigrette.<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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\"Vinaigre

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Product of Quebec, this macerated vinegar is, by far, one of our most popular products. This 100% local product is one of the most recent creations of Vincent, master vinegar maker.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Boutique en ligne<\/a><\/p>\n\n\n\n

This vinegar will please you with its subtle taste of candied garlic reminiscent of the finesse of balsamic.
Tartare de cerf, de boeuf \/ Fond de sauce brune \/ Vinaigrette<\/p>\n\n\n\n

Recipe: Black Garlic Vinegar Wonton Soup<\/a><\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Made in Quebec, this macerated organic vinegar wears its name well. Elaborated in house, this wild spruce vinegar will pleasantly surprise your taste buds! Born from an old knowledge of vinegars, it pairs perfectly with Boreal cuisine.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

It's the fruit of an experiment well accomplished. Fresh to the taste, nice balance between the gentle taste of lime and the astringent effect of the conifer.<\/p>\n\n\n\n

White Fish \/ Deer or wild game meat tartar<\/p>\n\n\n\n

Blood Pudding - As in the recipe by chef Martin Pronovost, from the Saint-Laurent Mill on the Island of Orleans<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Product of Quebec, this macerated vinegar was created at the request of the chef of the Boreal Bistro Chez Boulay.
Melilot, or sweet clover, is a local wild flower that we name \"The Little Vanilla of Quebec\". This vinegar will wake your taste buds with it,s delicate and floral taste.
The wild Melilot is grown and cultivated at our farm; the recipe was created, and the vinegar is made, in house by Vincent Noel, master Vinegar maker.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

(Honey flower, Melilotus Alba, Melilotus Albus, White Melilot, Sweet Clover) <\/em><\/strong><\/p>\n\n\n\n

Try it as a dessert with strawberries from the island.<\/p>\n\n\n\n

 Vinaigrettes \/ White Sauces \/ Fish and seafood<\/p>\n\n\n\n

Here is a eloquent description from Olivier Langlois, Head Chef of Chez Boulay-Bistro Bor\u00e9al:
\u2014 \u201cSweet clover is a native wild plant that grows almost everywhere in Quebec. Its small flowers, once dried, have a scent that evokes, for some, vanilla. There are more notes of almond, cherry (pits), tonka beans and fresh cut green hay. The market has dubbed it the nickname \"boreal vanilla\" due to the molecule it shares with the latter, coumarin.<\/p>\n\n\n\n

 In the kitchen, sweet clover flowers can be used to flavor a dessert made with cream or milk, a good complement for muffins, cakes, madeleines and maple-based desserts. You can also use its flavor in a gravy sauce, especially with our sweet clover vinegar, or to season mashed potatoes and sweet vegetable soups such as carrots, squash, beets, parsnips, etc.<\/em><\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Transformed in Quebec, this macerated vinegar wears it name with pride. Each bottle contains a real vanilla bean from Madagascar. This trick comes straight from the imagination of master vinegar maker, Vincent Noel. Exoticism, bottled!<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

A vinegar with an acid starter and a vanilla-y finisher that lingers. It accompanies very well fish.<\/p>\n\n\n\n

Mesclun salad, sliced \u200b\u200bstrawberries and olive oil \/ Well-seasoned tartare of salmon, merlin, tuna or mayi-mayi. <\/p>\n\n\n\n

Recipes: Salade ti\u00e8de de betteraves r\u00f4ties au vinaigre vanill\u00e9 \u2014 Nicolas Perni, Chef Monast\u00e8re des Augustines<\/a><\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<\/div>\n\n\n

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Organic Double Fermentation Vinegars<\/h2>\n\n\n\n

Double fermentation vinegars are made in the traditional way. First, fruit must or any other fermentable material (grain, maple sap, honey, etc.) is used to make alcohol. A second fermentation will follow with the acetic bacteria which then transforms the alcohol into acetic acid. And from that comes the acidic taste!
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Product of Quebec, certified organic, is transformed using knowledge from vinegar makers of days gone by. This vinegar represents Du Capitaine. The blackcurrant is cultivated at our farm and the vinegar is made in house. Aged in wooden barrels for 5 years, softened with age, the taste of blackcurrant is quite present. Like a good wine, this vinegar will continue to get better with age.<\/p>\n\n\n\n

For sale at Boutique de St-Jean de l\u2019\u00eele d\u2019Orl\u00e9ans – <\/a>Online Store<\/a><\/p>\n\n\n\n

Use it for marinades, vinaigrettes or add a few drops to feta cheese or terrines. The marriage of flavours is perfect!<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Product of Quebec, certified organic, is prepared in house. Celebrated in the kitchen, it's used in all good sauces!  <\/p>\n\n\n\n

For sale at Boutique de St-Jean de l\u2019\u00eele d\u2019Orl\u00e9ans – <\/a>Online Store<\/a><\/p>\n\n\n\n

With a taste of fine fruity cider, it posses a powerful acidic taste from the young vinegar. With some select herbs and a good oil: a perfect vinaigrette is made.<\/p>\n\n\n\n

A tablespoon of this vinegar in water every day is very good for your health and helps with digestion.<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Product of Quebec, transformed using the knowledge of vinegar makers of days gone by. Certified organic, this vinegar is made in house and is aged in wooden barrels for minimum 5 years.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

Lovers of ros\u00e9, this vinegar is for you.<\/p>\n\n\n\n

Currants were, in other times, part of every family garden in Quebec - well before raspberries and strawberries.<\/p>\n\n\n\n

Surprising coleslaw: The day before, prepare the vinaigrette (mayonnaise, sugar, milk, red currant vinegar, salt and pepper). The next morning, mix it with the cabbage, carrots and beets. Serve with dinner! During the holidays add a little parsley.<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Product of Quebec, transformed using the knowledge of vinegar makers of days gone by. Certified organic, this vinegar is made in house and is aged in wooden barrels for minimum 5 years.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

Currant, in other times, were part of every family garden in Quebec - well before domestic raspberries and strawberries. Greatly appreciated among chefs and restauranteurs in Quebec, especially as an alternative to white wine vinegar.<\/p>\n\n\n\n

Fowl \/ Fish \/ Seafood<\/p>\n\n\n\n

Marinate scallops with our white currant vinegar and oil, for 20 to 30 minutes. <\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Product of Quebec, transformed using knowledge of vinegar makers in days gone by. Certified organic, this vinegar is elaborated in house and aged in wooden barrels. As a good wine, with age, the taste of maple comes through stronger.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

Vincent Noel, Master Vinegar maker, chooses a special cooking process for the maple sap to make this vinegar.  <\/p>\n\n\n\n

With cooking, its aromas admirably come to light. For sure, a softness for your palate! <\/p>\n\n\n\n

Vinaigrettes \/ Marinades \/ Scallop Ceviche<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<\/div>\n\n\n

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Conventional Vinegars<\/h2>\n\n\n\n

As previously mentionned, these vinegars are made from alcohol which has been turned into acetic acid.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n

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Product of Quebec transformed according to the know-how of the vinegar makers of yesteryear. Do you like the taste of apples in the kitchen? Ice cider vinegar was created for you. An alternative to apple cider vinegar.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

Created from a variety of apples, this vinegar, produced on site, is aged in oak barrels. Sweeter than apple cider vinegar, you will definitely pick up the essence of the oak barrel.<\/p>\n\n\n\n

Wherever you're thinking of using apple cider, choose ice cider and taste the difference!<\/p>\n\n\n\n

Vinaigrettes \/ Marinades of meat, fish, poultry...  <\/p>\n\n\n\n

A hint of ice cider on smoked salmon sprinkled with flaky salt and capers\u2026<\/p>\n\n\n\n

Recipes: Honey and Ice Cidre Vinegar Lacquered Piglet (Les Sales Gosses)<\/a><\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Product of Quebec transformed according to the know-how of the vinegar artisans of yesteryear. Do you like raspberries even in vinegar? Do not sulk your happiness! 100% local, it is produced with raspberries from the island.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 The Boutique<\/a> <\/a>en ligne<\/a><\/p>\n\n\n\n

This vinegar was produced on site and aged in wooden barrels.<\/p>\n\n\n\n

Try it in a chicken gizzard salad!<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<\/div>\n\n\n

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Product of Quebec transformed according to the know-how of the vinegar artisans of yesteryear. A mead vinegar is, technically, a vinegar made solely from honey. In this case, we used honey from \"Apiaries of the island of Orleans\"<\/a>. This honey has been transformed into a wine, which is called mead. It is this wine that has been transformed into vinegar.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 The Boutique<\/a> <\/a>en ligne<\/a><\/p>\n\n\n\n

To the taste, the vinegar awakens the taste buds and immediately, long in the mouth, the good taste and the sweetness of honey. A real surprise for the taste buds. Vinegar and honey\u2026 two opposites that attract each other!<\/p>\n\n\n\n

A delicate vinegar overall. To be used directly with a little oil in your vegetable salads, rice. On a beef or salmon carpaccio. Beef, trout or other fish tartare.<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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If you like Limoilou Beach beer from La Souche microbrewery, this vinegar will be a must for you. A culinary partnership between Les Cassis Du Capitaine and La Souche microbrewery has existed for several years now.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 The Boutique<\/a> <\/a>en ligne<\/a><\/p>\n\n\n\n

We really find the characteristic taste of this sour blackcurrant beer. Our vinegar par excellence for marinating red meats, flank steaks and skewers. A really \u201cpunchy\u201d taste<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Balsamic Vinegars<\/h2>\n\n\n\n

The balsamics, with the exception of the white, are made using the traditional method; aged in wooden barrels for at least 3 to 5 years before being bottled. Some of them are now 10 years old.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n

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Product of Quebec, white balsamic vinegar processed according to the pure tradition of balsamic grape vinegars.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

Low in acid, it is the sweetest in Du Capitaine's range of balsamic vinegars.<\/p>\n\n\n\n

Very versatile in the kitchen!<\/p>\n\n\n\n

Vinaigrettes \/ marinades \/ sauce bases \/ BBQ cubes of pork, chicken etc.<\/p>\n\n\n\n

Recipes: Cold marinade of crispy cucumbers with Du Capitaine white balsamic vinegar<\/a><\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Produced in Quebec, made according to the pure tradition of balsamic grapes. It is aged in barrels, on site. for 5 years, it changes from one barrel to another, totaling 5 different types of wood which gives it all its taste. Slightly tart and less sweet than white balsamic.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

Special version aged 10 years also available at La Boutique<\/strong><\/p>\n\n\n\n

This beautiful balance between acidity and sweetness will give it a place of choice in your recipes.<\/p>\n\n\n\n

\u2022 Mouillettes: bread from the bakery soaked in a
mix of good olive oil and balsamic vinegar<\/p>\n\n\n\n

Dressings \/ Marinades \/ On fresh tomatoes or parmesan<\/p>\n\n\n\n

Recipes: Small starter with cheese, tomato & balsamic<\/a><\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Product of Quebec, transformed according to the pure tradition of balsamic vinegars. This balsamic vinegar made from local apples completes the trilogy of Du Capitaine balsamic vinegars.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> – Online Store<\/a><\/p>\n\n\n\n

It is designed and aged in barrels, on site. It is slightly tangy with the scent of candied sweet apples. This little gem deserves your best dishes! A hint of Laurie on smoked salmon, sprinkled with salt flakes and capers\u2026 Simple and delicious!<\/p>\n\n\n\n

Finishing Vinegar \/ Season a pork tenderloin or poultry. <\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Vinaigrettes<\/h2>\n\n\n\n

Our vinaigrettes are simply a mixture of one of our vinegars and organic olive oil, with the addition of a few tasty ingredients.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n

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Product of Quebec, this vinaigrette is made from organic 1st<\/sup> press olive oil, white balsamic vinegar and organic wild celery grown on our farm \u2013 the taste will remind you of celery.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

An original creation by Vincent, master vinegar maker.<\/p>\n\n\n\n

Its taste is both sweet and sour, with a hint of fresh wild celery on the palate.
To mix in your marinades \/ Salads \/ Replaces mayonnaise in the preparation of a tuna sandwich.<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n

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Produced in Quebec, this vinaigrette is made from organic 1st<\/sup> press olive oil, garlic scape vinegar and black pepper.<\/p>\n\n\n\n

For sale at The Boutique Du Capitaine<\/a> \u2013 Online Store<\/a><\/p>\n\n\n\n

A versatile vinaigrette with its delicate taste of garlic coming from the vinegar and accentuated by an aroma of pepper on the finish. We added organic olive oil and tamari soy sauce.<\/p>\n\n\n\n

It is ready to serve on your salads and raw vegetables.<\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","loftloader_page_shortcode":"","neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"off","neve_meta_disable_footer":"","neve_meta_disable_title":"on","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-492","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ducapitaine.com\/en\/wp-json\/wp\/v2\/pages\/492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ducapitaine.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ducapitaine.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ducapitaine.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ducapitaine.com\/en\/wp-json\/wp\/v2\/comments?post=492"}],"version-history":[{"count":2,"href":"https:\/\/ducapitaine.com\/en\/wp-json\/wp\/v2\/pages\/492\/revisions"}],"predecessor-version":[{"id":4265,"href":"https:\/\/ducapitaine.com\/en\/wp-json\/wp\/v2\/pages\/492\/revisions\/4265"}],"wp:attachment":[{"href":"https:\/\/ducapitaine.com\/en\/wp-json\/wp\/v2\/media?parent=492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}