PANTRYFLEX

simmer · vinaigrette

NATIONAL AWARD WINNERPrep 5 minCook 15 min

Cinderdock Black Truffle

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

Black Truffle from a national-award-winning chef.

Ratio

Ratio by volume: Port 240 ml, Sherry Vinegar 80 ml, Truffle Oil 160 ml
Port 240 mlSherry Vinegar 80 mlTruffle Oil 160 ml

Ingredients

  • Port — 1 cup port (240 ml)
  • Sherry Vinegar — 1/3 cup sherry vinegar (80 ml)
  • Truffle Oil — 2/3 cup black truffle oil (160 ml)
  • Salt — salt, to taste
  • Pepper — black pepper, to taste

Method

  1. Pour to the lines in order (bottom → top): Port, Sherry Vinegar, Truffle Oil.
  2. Add: Port, Salt, Pepper.
  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 to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

3 kitchens · 3 stars · 3 national awards

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Provenance

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

Originally published as Black Truffle Vinaigrette.

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

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

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