On the jar: Caperbend Truffle Honey
shake · vinaigrette
★ STARRED KITCHENPrep 5 minTruffle Honey Dressing
Independent adaptation of a publicly published Peter Gilmore recipe. Not affiliated with, sponsored by, or endorsed by Peter Gilmore.
Truffle Honey from a starred kitchen.
Ratio
Ratio by volume: Banyuls Vinegar 15 ml, Truffle Honey 15 ml, Olive Oil 50 ml
Banyuls Vinegar 15 mlTruffle Honey 15 mlOlive Oil 50 ml
Ingredients
- Banyuls Vinegar — 1 Tbsp Banyuls vinegar (15 ml)
- Truffle Honey — 1 Tbsp white truffle-infused honey (15 ml)
- Olive Oil — 50ml EVOO
- Salt — season (1 g)
- Pepper — season (0.3 g)
Method
- Pour to the lines in order (bottom → top): Banyuls Vinegar, Truffle Honey, Olive Oil.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Peter Gilmore works in Australian fine dining at Quay; credentials include Michelin (Quay, Sydney).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Peter Gilmore / Gourmet Traveller (pink beetroot) (published as “Truffle Honey Dressing”). Full citation lives in Provenance.