PANTRYFLEX

simmer · vinaigrette

NATIONAL AWARD WINNERPrep 5 minCook 15 min

Black Truffle Vinaigrette

Independent adaptation of a publicly published Anne Quatrano recipe. Not affiliated with, sponsored by, or endorsed by Anne Quatrano.

FINISHING SAUCE · SCALLOPS, LEEKS & SHELLFISH

In the published recipe, this is the finishing sauce for Nantucket bay scallops. The same recipe pairs it with Hot Pepper Essence, the hot pepper essence.

Anne Quatrano's black truffle vinaigrette for bay scallops.

On the jar

BLACK

Method
simmer
Yield
about 1½ cups
Ingredients
5
Jar batch
0.55× recipe
Add to a jar

Ratio

Ratio by volume: PORT 240 ml, TRUFFLE OIL 160 ml, SHERRY VINEGAR 80 ml
PORT 240 mlTRUFFLE OIL 160 mlSHERRY VINEGAR 80 ml

Ingredients

  • Port1 cup port (240 ml)
  • Sherry Vinegar1/3 cup sherry vinegar (80 ml)
  • Truffle Oil2/3 cup black truffle oil (160 ml)
  • Saltsalt, to taste
  • Pepperblack pepper, to taste

Method

  1. Pour to the lines in order (bottom → top): PORT, TRUFFLE OIL, SHERRY VINEGAR.
  2. Season to finish: SALT (to taste), PEPPER (to taste).
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

Get Black Truffle Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

4 kitchens · 3 stars · 3 national awards

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Anne Quatrano works in Seasonal Southern / Atlanta at Bacchanalia; credentials include James Beard Best Chef: Southeast 2003 (Bacchanalia).

Adapted from a Anne Quatrano recipe (Anne Quatrano / AJC (Bacchanalia Nantucket bay scallops)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Anne Quatrano / AJC (Bacchanalia Nantucket bay scallops) (published as “Black Truffle Vinaigrette”). Full citation lives in Provenance.

Add to a jar