- 1 Litre SUNFLOWER OIL
- 130ml LEMON JUICE
- 60ml SHERRY VINEGAR
- 4 tablespoons TRUFFLE PEELINGS
- 1 tablespoon TRUFLE AROME
- 100ml BOILING WATER
Truffle Vinaigrette
Ricardo Soares
30th January 2011
Truffle Vinaigrette
PLACE ALL INGREDIENTS EXCEPT BOILING WATER INTO A LIQUIDIZER, BLITZ UNTIL SMOOTH, THEN ADD BOILING W
Ingredients
Method
PLACE ALL INGREDIENTS EXCEPT BOILING WATER INTO A LIQUIDIZER, BLITZ UNTIL SMOOTH, THEN ADD BOILING WATER TO STABLISIZE.
SEASON TO TASTE AND ADD MORE TRUFLE AROME IF REQUIRED - TASTE!!!
POUR INTO A CLEAN CONTAINER, COVER, DATE/LABEL AND REFRIGERATE FOR UP TO ONE WEEK.
SERVE AT ROOM TEMPERATURE.
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