Truffle Vinaigrette

Ricardo Soares

Ricardo Soares

30th January 2011

Truffle Vinaigrette

PLACE ALL INGREDIENTS EXCEPT BOILING WATER INTO A LIQUIDIZER, BLITZ UNTIL SMOOTH, THEN ADD BOILING W

Ingredients

  • 1 Litre SUNFLOWER OIL
  • 130ml LEMON JUICE
  • 60ml SHERRY VINEGAR
  • 4 tablespoons TRUFFLE PEELINGS
  • 1 tablespoon TRUFLE AROME
  • 100ml BOILING WATER

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.