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)
Salt
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.

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