Recipes & Reviews

Truffle Vinaigrette (makes approx. 125ml)

35ml Veal or venison stock
35ml Extra virgin olive oil
5ml Truffle juice
35ml Aged balsamic vinegar
15-25ml Truffle oil (depending on its strength)
Freshly ground pepper

Using a hand-held blender, blend together the veal stock and the extra virgin olive oil. Add the truffle juice and balsamic vinegar. Slowly add the truffle oil to taste, as it has a very strong flavour. Season to taste with salt and freshly ground pepper. Pour the dressing into a bottle and refrigerate until ready to use. The truffle dressing will solidify in the fridge. Bring it back to pouring consistency by standing the dressing in warm water for 30 to 60 seconds and shake well before using.


  • Recipes
  • Reviews
  • Sign up to our newsletter

    Latest Recipes

    Mixed Grill with Apricot Barbecue Glaze
    Read »

    Barbequed Springbok Kebabs with Salsa Verde
    Read »

    Springbok Biltong Salad
    Read »

    Perfect Pecan Pie
    Read »