- 150ml extra virgin olive oil
- 50ml groundnut oil
- 50ml truffle oil
- 2 tbsp sherry vinegar
- 50ml double cream
- sea salt
- ground pepper
truffle cream vinaigrette
John Barton
7th February 2012
truffle cream vinaigrette
great tossed in salads or stired through warm new potatoes
Ingredients
Method
whisk oils, vinegar, salt and pepper
lightly whip the cream
fold into vinaigrette
check seasoning
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