• Warm Black Truffle Vinaigrette


    Yields 1 cup

    • Ingredients
    • Truffle peelings
      3 oz.
    • Madeira wine
      ¼ cup
    • Canola oil
      ½ cup + 2 Tbsp.
    • White onion, chopped
      ¼ cup
    • Carrot, chopped
      ¼ cup
    • Celery, chopped
      ¼ cup
    • Sachet
    • Chicken stock
      ¼ cup
    • Sherry wine vinegar
      ¼ cup
    • Truffle oil
      ¼ cup
    • Coarse salt
      to taste
    • Black pepper, freshly ground
      to taste
    • Fines herbs
      3 Tbsp.


    1. In a small saucepan, combine the truffle peelings and Madeira over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, reserving the liquid and peelings separately.
    2. In the same saucepan, heat 2 tablespoons of canola oil over medium heat. Add the onions, carrot, celery, and sachet. Sauté for about 4 minutes, or until the vegetables are tender.
    3. Add the reserved Madeira and stir to deglaze the pan.
    4. Continue to cook for about 3 minutes or until the pan is almost dry.
    5. Add the chicken stock and cook for about 4 minutes, or until liquid is reduced by half.
    6. Immediately strain through a fine sieve into a medium-size heatproof bowl. Discard the solids and allow the liquid to cool.
    7. When cool, whisk in the vinegar, remaining ½ cup canola oil, and the truffle oil.
    8. Season to taste with salt and pepper. Stir in the herbs just before serving.