PANTRYFLEX

On the jar: Butterbench Jus De Truffe

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Butterbench Jus de Truffe

Independent adaptation of a publicly published Jean-Paul Lacombe recipe. Not affiliated with, sponsored by, or endorsed by Jean-Paul Lacombe.

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 400 ml, Truffle Juice 150 ml, Red Wine Vinegar 20 ml
Olive Oil 400 mlTruffle Juice 150 mlRed Wine Vinegar 20 ml

Ingredients

  • Olive Oil — 400 ml olive oil
  • Truffle Juice — 150 ml truffle juice
  • Red Wine Vinegar — 20 ml aged wine vinegar
  • Salt — salt (2 g)
  • Pepper — milled pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Truffle Juice, Red Wine Vinegar.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 5 stars · 2 national awards

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Jean-Paul Lacombe. French / Lyonnaise. Cited awards include: Michelin 2* (Léon de Lyon, historical); Relais & Châteaux Grand Chef.

Originally published as Vinaigrette Jus de Truffe.

Adapted from a Jean-Paul Lacombe recipe (Jean-Paul Lacombe / Gourmetpedia Relais).

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 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 Jean-Paul Lacombe / Gourmetpedia Relais (published as “Vinaigrette Jus de Truffe”). Full citation lives in Provenance.

Add to a jar