Truffle Dressing

Basic Recipe 8

Preparation info

  • Difficulty


  • Makes

    500 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 150ml Veal stock
  • 125ml Extra virgin olive oil
  • 25ml Truffle juice
  • 125ml Aged balsamic vinegar
  • 50-75ml Truffle oil
  • 20g Chopped truffle
  • Salt
  • Freshly ground pepper


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