• 150ml Veal stock
• 125ml Extra virgin olive oil
• 25

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.