Truffle vinaigrette

Truffle vinaigrette

By
From
Becasse
Makes
350 ml
Photographer
Steve Brown

If you want to make a more intensely flavoured vinaigrette, poach the truffle in the veal stock before you dice it.

Ingredients

Quantity Ingredient
100ml * brown veal stock [rid:1789]
20ml sherry vinegar
2 tablespoons fresh black winter truffle, diced finely
100ml truffle oil
100ml grapeseed oil
salt
freshly ground pepper

Method

  1. Put the veal stock into a small saucepan and warm through gently. Whisk in the sherry vinegar and the diced truffle. It is important to do this while the stock is warm to release the maximum flavour from the truffle.
  2. Whisk in the two oils and season to taste
Tags:
restaurant
Becasse
Justin
North
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