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.
© 2005 Liam Tomlin. All rights reserved.