Black Truffle Vinaigrette

Name: Black Truffle Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (360 ml)
Cuisine: American
Ingredients: 1 cup port (240 ml) Port; 1/3 cup sherry vinegar (80 ml) Sherry Vinegar; 2/3 cup black truffle oil (160 ml) Truffle Oil; salt, to taste Salt; black pepper, to taste Pepper

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

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

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

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.