Condiment

Truffle, Walnut and Shallot Vinaigrette

Blend shallot and garlic into the balsamic-mustard base before adding the oils. Truffle oil and chopped truffle provide the finishing flavor.

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Cook Mode

Yield: 1 batch
Cuisine: French-inspired

Bring it to the table

Blend the alliums first

Finely blended shallot and garlic distribute their flavor through the dressing. Stream the oils into this base rather than pouring everything in at once.

At the table

Spoon a little over salad leaves or serve alongside a cold savory dish.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

25 ml balsamic vinegar
15 g whole-grain mustard
38 g shallot — peeled and chopped
1/4 clove garlic — peeled
1/2 cup walnut oil
1/4 cup neutral vegetable oil
1 1/4 tsp truffle oil
6 g chopped truffle peelings
salt and black pepper — to taste

A few useful notes.

This is a small home batch; finished yield varies with the shallot and blending.

Contains walnuts. Keep refrigerated, not in the pantry.

The cooking plan

How to make Truffle, Walnut and Shallot Vinaigrette.

Blend the mustard, shallot, garlic and balsamic vinegar until smooth.
With the blender running, gradually add walnut oil and vegetable oil. Add truffle oil and mix until incorporated.
Stir in chopped truffle peelings. Taste and season with salt and pepper.
Cover and refrigerate promptly at 40°F or colder. Use within 4 days and stir before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale