PANTRYFLEX

On the jar: Chilled Truffle-Balsamic

shake · vinaigrette

★★★ KITCHENPrep 5 min

Truffle-Balsamic Vinaigrette

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

Truffle-Balsamic from a three-star kitchen.

Ratio

Ratio by volume: White Vinegar 100 ml, Balsamic 80 ml, Olive Oil 130 ml, Peanut Oil 210 ml, Truffle Oil 30 ml, Egg Yolk 18 ml
White Vinegar 100 mlBalsamic 80 mlOlive Oil 130 mlPeanut Oil 210 mlTruffle Oil 30 mlEgg Yolk 18 ml

Ingredients

  • Salt — 15 g
  • Sugar — 55 g
  • White Vinegar — 100 ml
  • Balsamic — 80 ml
  • Olive Oil — 130 ml
  • Peanut Oil — 210 ml
  • Truffle Oil — 30 ml
  • Egg Yolk — 18 ml

Method

  1. Pour to the lines in order (bottom → top): White Vinegar, Balsamic, Olive Oil, Peanut Oil, Truffle Oil, Egg Yolk.
  2. Add finishing notes: Salt, Sugar.
  3. Cap the jar and shake until emulsified.

Provenance

Emmanuel Renaut works in Alpine / Haute-Savoie at Flocons de Sel; credentials include Michelin 3* (Flocons de Sel, Megève); Meilleur Ouvrier de France 2004.

Adapted from a Emmanuel Renaut recipe (Emmanuel Renaut / Paris Match (tarte aux asperges, Flocons de Sel)).

More from this kitchen

FAQ

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Emmanuel Renaut / Paris Match (tarte aux asperges, Flocons de Sel) (published as “Truffle-Balsamic Vinaigrette”). Full citation lives in Provenance.

Add to a jar