Truffle Vinaigrette

Name: Truffle Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: French Classic
Ingredients: 15 ml White Wine Vinegar; 15 ml Water; 15 ml Egg Yolk; 15 ml Truffle Oil; 120 ml Vegetable Oil; 22 ml Lemon Juice; 0.5 g Pepper; 2 g Salt

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

Truffle from a starred kitchen.

Ratio

White Wine Vinegar 15 mlWater 15 mlEgg Yolk 15 mlTruffle Oil 15 mlVegetable Oil 120 mlLemon Juice 22 ml

Ingredients

White Wine Vinegar — 15 ml
Water — 15 ml
Egg Yolk — 15 ml
Truffle Oil — 15 ml
Vegetable Oil — 120 ml
Lemon Juice — 22 ml
Pepper — 0.5 g
Salt — 2 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

William Drabble works in Modern British / classical French at Seven Park Place; credentials include Michelin 1* (Seven Park Place, London).

Adapted from a William Drabble recipe (William Drabble / Great British Chefs (scallop carpaccio)).

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 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 William Drabble / Great British Chefs (scallop carpaccio) (published as “Truffle Vinaigrette”). Full citation lives in Provenance.