Truffle Vinaigrette

Name: Truffle Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 1 tbsp of white wine vinegar (15 ml) White Wine Vinegar; 1 tbsp of water (15 ml) Water; 1 tbsp of egg yolk (15 ml) Egg Yolk; 1 tbsp of white truffle oil (15 ml) Truffle Oil; 8 tbsp of vegetable oil (120 ml) Vegetable Oil; 1½ Tbsp (22 ml) Lemon Juice; about ¼ tsp (0.5 g) Pepper; about ¼ tsp (2 g) Salt

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

DRESSING · SCALLOP CARPACCIO & ARTICHOKES & MÂCHE

In the published recipe, this is the dressing for scallop carpaccio.

The dressing from Drabble's scallop carpaccio.

On the jar

TRUFFLE

Method: blend
Yield: about ¾ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

White Wine Vinegar1 tbsp of white wine vinegar (15 ml)
Water1 tbsp of water (15 ml)
Egg Yolk1 tbsp of egg yolk (15 ml)
Truffle Oil1 tbsp of white truffle oil (15 ml)
Vegetable Oil8 tbsp of vegetable oil (120 ml)
Lemon Juice1½ Tbsp (22 ml)
Pepperabout ¼ tsp (0.5 g)
Saltabout ¼ tsp (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.

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Companion jar

Truffle Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Shallot & Caper Dressing★ STARRED KITCHENOn the jar: SHALLOT
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Garlic-Champagne-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 William Drabble / Great British Chefs (scallop carpaccio) (published as “Truffle 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.

Companion jar