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Truffle vinaigrette
- Makes about
1 cup
- Difficulty
Easy
- Ready in
10 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
This is made with less acid than most vinaigrettes because the truffle flavor is so delicate. If time allows, let it sit for an hour so the flavors meld before serving. You can store this in the refrigerator for a few days with no loss of flavor. Serve it on a salad or on hearty meats like beef or sweetbreads.
Ingredients
¼ cup - Juice of
1 2
Method
- Combine the first 5 ingredients in a blender and turn on the machine. Add 2 tablespoons hot water and puree until smooth. Add the minced truffles and, if time allows, let rest for an hour.
- Taste and adjust the seasoning, and serve.
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