Truffle Balsamic Vinaigrette

Name: Truffle Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 2½ cups (570 ml)
Cuisine: French Classic
Ingredients: 2½ tsp (15 g) Salt; about ¼ cup (55 g) Sugar; 20 tsp white vinegar (100 ml) White Vinegar; 1/3 cup balsamic vinegar (80 ml) Balsamic; 26 tsp olive oil (130 ml) Olive Oil; 14 Tbsp peanut oil (210 ml) Peanut Oil; 1/8 cup truffle oil (30 ml) Truffle Oil; about 1 yolk (18.54 g) Egg Yolk

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

DRESSING · ASPARAGUS TART & GREEN ASPARAGUS

In the published recipe, this is the dressing for asparagus tart.

The dressing from Renaut's asparagus tart.

On the jar

TRUFFLE-BALS

Method: shake
Yield: about 2½ cups
Ingredients: 8
Jar batch: 0.45× recipe

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Ratio

PEANUT OIL 210 mlOLIVE OIL 130 mlWHITE VINEGAR 100 mlBALSAMIC 80 mlTRUFFLE OIL 30 ml

Ingredients

Salt2½ tsp (15 g)
Sugarabout ¼ cup (55 g)
White Vinegar20 tsp white vinegar (100 ml)
Balsamic1/3 cup balsamic vinegar (80 ml)
Olive Oil26 tsp olive oil (130 ml)
Peanut Oil14 Tbsp peanut oil (210 ml)
Truffle Oil1/8 cup truffle oil (30 ml)
Egg Yolkabout 1 yolk (18.54 g)

Method

Pour to the lines in order (bottom → top): PEANUT OIL, OLIVE OIL, WHITE VINEGAR, BALSAMIC, TRUFFLE OIL.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SALT (about 1 tsp), EGG YOLK (½ yolk).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

2 kitchens · 3 stars · 2 national awards

Truffle Balsamic Vinaigrette★★★ KITCHENOn the jar: TRUFFLE-BALS
Hazelnut Orange Vinaigrette★★★ KITCHENOn the jar: HAZELNUT-ORA
Vinegar Savory★★★ KITCHENOn the jar: VINEGAR
Three-Vinegar Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: THREE-VINEGA

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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.

Originally published as Truffle-Balsamic Vinaigrette.

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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