Adapted from Caviar, Truffles, and Foie Gras by Katherine Alford
Ingredients
- 1 1/2 Teaspoons Dijon Mustard
- 1 1/2 Tablespoons White Wine Vinegar
- 1 1/2 Teaspoons Minced Fresh Thyme
- 1/2 Teaspoon Kosher Salt
- Freshly Gound Black Pepper To Taste
- 6 Tablespoons White Truffle Olive Oil
Directions
In a small bowl, whisk the mustard, vinegar, thyme, salt, and pepper together. Gradually whisk the truffle oil into the vinegar to make an emulsified sauce.
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Submitted 2/15/06.
Source:
Submitted By: sous
White-Truffled Vinaigrette