Caviar, Truffles, and Foie Gras by Katherine Alford">

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