Truffle, Walnut and Shallot Vinaigrette

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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1 batch
Cuisine
French-inspired

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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.

  1. Blend the mustard, shallot, garlic and balsamic vinegar until smooth.

  2. With the blender running, gradually add walnut oil and vegetable oil. Add truffle oil and mix until incorporated.

  3. Stir in chopped truffle peelings. Taste and season with salt and pepper.

  4. 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.

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Truffle, Walnut and Shallot Vinaigrette

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A walnut-oil dressing with balsamic vinegar, whole-grain mustard and truffle.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    25 ml balsamic vinegar
  •  
    15 g whole-grain mustard
  • Whole, halved and chopped pink shallots38 g shallot peeled and chopped
  • ¼ clove garlic peeled
  •  
    ½ cup walnut oil
  •  
    ¼ cup neutral vegetable oil
  •  
    1 ¼ tsp truffle oil
  •  
    6 g chopped truffle peelings
  •  
    salt and black pepper to taste

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

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

Notes

This is a small home batch; finished yield varies with the shallot and blending.
Contains walnuts. Keep refrigerated, not in the pantry.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

When do the truffle peelings go in?

Stir them into the blended dressing at the end.

Can I keep this in the pantry?

No. Cover and refrigerate promptly, then use within 4 days.

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Egg-Free Dark Chocolate Mousse

Dessert

Egg-Free Dark Chocolate Mousse

Bittersweet and unsweetened chocolates make the base for this egg-free mousse. Fold in softly whipped cream once the chocolate mixture is smooth and no longer hot.

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Yield
4 small servings
Cuisine
French-inspired

Bring it to the table

Keep the cream softly whipped

Stop at soft peaks. Start by folding in a small spoonful to loosen the chocolate, then gently fold in the rest.

At the table

Spoon into four small glasses and chill until the mousse holds its shape.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 85 g bittersweet chocolate — about 64% cacao; chopped
  • 16 g unsweetened chocolate — 100% cacao; chopped
  • 44 g whole milk
  • 1 cup heavy cream — measured before whipping; cold

A few useful notes.

The cream is measured as liquid before whipping.

This recipe contains dairy but no eggs. The four small portions are a home serving suggestion.

The cooking plan

How to make Egg-Free Dark Chocolate Mousse.

  1. Put both chocolates in a dry heatproof bowl over a pan of barely simmering water, keeping the bowl clear of the water. Stir until melted, then remove the bowl.

  2. Warm the milk separately. Stir it gradually into the melted chocolate until the mixture is smooth. Let it cool until just lukewarm and still fluid.

  3. Whip the cold cream to soft peaks. Fold a small spoonful into the chocolate to loosen it, then gently fold in the remaining cream until no streaks remain.

  4. Divide among four small glasses. Cover and refrigerate promptly until set. Keep chilled until 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

Egg-Free Dark Chocolate Mousse

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A chocolate mousse made with two dark chocolates, warm milk and softly whipped cream.
Print Recipe
Servings: 4 small servings
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    85 g bittersweet chocolate about 64% cacao; chopped
  •  
    16 g unsweetened chocolate 100% cacao; chopped
  • 44 g whole milk
  • 1 cup heavy cream measured before whipping; cold

Equipment

Mixer
Saucepan
Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put both chocolates in a dry heatproof bowl over a pan of barely simmering water, keeping the bowl clear of the water. Stir until melted, then remove the bowl.
  2. Warm the milk separately. Stir it gradually into the melted chocolate until the mixture is smooth. Let it cool until just lukewarm and still fluid.
  3. Whip the cold cream to soft peaks. Fold a small spoonful into the chocolate to loosen it, then gently fold in the remaining cream until no streaks remain.
  4. Divide among four small glasses. Cover and refrigerate promptly until set. Keep chilled until serving.

Notes

The cream is measured as liquid before whipping.
This recipe contains dairy but no eggs. The four small portions are a home serving suggestion.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use only one type of chocolate?

The formula uses both bittersweet and unsweetened chocolate for its balance; use the listed amounts.

Why cool the chocolate before folding?

Hot chocolate can melt the whipped cream, while cold chocolate can become too stiff to fold smoothly.

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Vanilla Dark Chocolate Ganache

Dessert

Vanilla Dark Chocolate Ganache

Pour hot vanilla cream over finely chopped dark chocolate, then stir in butter until smooth. This is the firm ganache component, ready to chill or use in a separately prepared dessert.

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French-inspired

Bring it to the table

Chop the chocolate finely

Small, even pieces melt more readily when the hot cream is poured over them.

At the table

Use as a firm filling or portion into a separate dessert while still workable.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 138 g dark chocolate — 70% cacao; finely chopped
  • 75 g heavy cream
  • 1/4 vanilla bean — split, seeds scraped
  • 15 g unsalted butter — softened

A few useful notes.

One batch uses about 138 g chocolate.

The ratio makes a firm ganache; this is not the separate egg-containing baked ganache.

The cooking plan

How to make Vanilla Dark Chocolate Ganache.

  1. Put the finely chopped chocolate in a heatproof bowl.

  2. Put cream, vanilla seeds and the scraped pod in a small saucepan. Heat just to a boil, then remove from the heat and lift out the pod.

  3. Pour the hot cream over the chocolate. Let it stand briefly to soften the pieces, then stir gently from the center outward until smooth.

  4. Add softened butter and stir until fully incorporated. Portion or use while workable, then cover and refrigerate promptly.

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

Vanilla Dark Chocolate Ganache

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A firm dark chocolate ganache made with vanilla-infused cream and softened butter.
Print Recipe
Servings: 1 batch
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    138 g dark chocolate 70% cacao; finely chopped
  • 75 g heavy cream
  •  
    ¼ vanilla bean split, seeds scraped
  • 15 g unsalted butter softened

Equipment

Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the finely chopped chocolate in a heatproof bowl.
  2. Put cream, vanilla seeds and the scraped pod in a small saucepan. Heat just to a boil, then remove from the heat and lift out the pod.
  3. Pour the hot cream over the chocolate. Let it stand briefly to soften the pieces, then stir gently from the center outward until smooth.
  4. Add softened butter and stir until fully incorporated. Portion or use while workable, then cover and refrigerate promptly.

Notes

One batch uses about 138 g chocolate.
The ratio makes a firm ganache; this is not the separate egg-containing baked ganache.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Which chocolate should I use?

Use dark chocolate around 70% cacao, finely chopped.

Does this contain eggs?

No. This ganache uses chocolate, cream, vanilla and butter.

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Parsley-Parmesan Breadcrumb Topping

Garnish

Parsley-Parmesan Breadcrumb Topping

Pulse the parsley into fresh breadcrumbs before adding the oil. Stir in the Parmesan last for a green, savory topping to use in a separate baked dish.

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1 batch
Cuisine
French-inspired

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Use fresh breadcrumbs

Soft fresh crumbs give a different coating from dry crumbs or panko. Measure them without tightly packing the cup.

At the table

Sprinkle over vegetables, fish or another dish before its final baking step.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 6 g flat-leaf parsley leaves — washed and dried
  • 1 cup fresh breadcrumbs
  • 25 g extra-virgin olive oil
  • 25 g Parmesan — finely grated
  • salt and black pepper — to taste

A few useful notes.

One batch starts with 1 cup fresh breadcrumbs.

This is a topping, not a complete scallop dish or a stand-alone baking method.

The cooking plan

How to make Parsley-Parmesan Breadcrumb Topping.

  1. Pulse the parsley and fresh breadcrumbs in a food processor until the crumbs are green and the parsley is finely distributed.

  2. Add the olive oil gradually while pulsing. Stop before the crumbs become a paste.

  3. Mix in the Parmesan. Taste and season with salt and pepper.

  4. Use as a topping in a separate recipe, cooking that dish fully as directed. Refrigerate unused topping promptly in a covered container and use within 4 days.

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

Parsley-Parmesan Breadcrumb Topping

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Fresh breadcrumbs blended with parsley, olive oil and finely grated Parmesan.
Print Recipe
Servings: 1 batch
Course: Garnish
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    6 g flat-leaf parsley leaves washed and dried
  •  
    1 cup fresh breadcrumbs
  • 25 g extra-virgin olive oil
  • 25 g Parmesan finely grated
  •  
    salt and black pepper to taste

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Food processor
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pulse the parsley and fresh breadcrumbs in a food processor until the crumbs are green and the parsley is finely distributed.
  2. Add the olive oil gradually while pulsing. Stop before the crumbs become a paste.
  3. Mix in the Parmesan. Taste and season with salt and pepper.
  4. Use as a topping in a separate recipe, cooking that dish fully as directed. Refrigerate unused topping promptly in a covered container and use within 4 days.

Notes

One batch starts with 1 cup fresh breadcrumbs.
This is a topping, not a complete scallop dish or a stand-alone baking method.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use dry breadcrumbs?

This formula uses fresh crumbs; dry crumbs absorb oil differently.

Is the topping already baked?

No. Add it to the dish you intend to cook.

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Roquefort Compound Butter

Condiment

Roquefort Compound Butter

Blend softened butter with crumbled Roquefort and cream, then chill into small portions. A little vinegar and hot sauce sharpen the finish.

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1 batch
Cuisine
French-inspired

Bring it to the table

Keep it soft, not melted

Let the butter soften enough to mix while it still holds its shape. Chill the finished mixture promptly.

At the table

Add a small portion to hot cooked steak or vegetables just before serving.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 125 g unsalted butter — softened
  • 170 g Roquefort cheese — crumbled
  • 31 g heavy cream
  • 3/4 tsp red wine vinegar
  • 3/4 tsp Worcestershire sauce
  • 1/4 tsp hot pepper sauce — plus more to taste

A few useful notes.

The liquid seasonings are rounded to home spoon measures.

Standard Worcestershire sauce contains anchovy; check the label if avoiding fish.

The cooking plan

How to make Roquefort Compound Butter.

  1. Put softened butter, Roquefort, cream, vinegar, Worcestershire and hot sauce in a food processor or mixing bowl.

  2. Process or beat until smooth, scraping the bowl so the cheese and butter are evenly combined. Taste and adjust the hot sauce if desired.

  3. Portion into a covered small container or clean molds. Refrigerate promptly until firm. Keep chilled until needed, or freeze small portions for later use.

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

Roquefort Compound Butter

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A creamy blue-cheese butter with red wine vinegar, Worcestershire and a little hot sauce.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 125 g unsalted butter softened
  •  
    170 g Roquefort cheese crumbled
  • 31 g heavy cream
  • ¾ tsp red wine vinegar
  • ¾ tsp Worcestershire sauce
  •  
    ¼ tsp hot pepper sauce plus more to taste

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Spatula
Food processor
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put softened butter, Roquefort, cream, vinegar, Worcestershire and hot sauce in a food processor or mixing bowl.
  2. Process or beat until smooth, scraping the bowl so the cheese and butter are evenly combined. Taste and adjust the hot sauce if desired.
  3. Portion into a covered small container or clean molds. Refrigerate promptly until firm. Keep chilled until needed, or freeze small portions for later use.

Notes

The liquid seasonings are rounded to home spoon measures.
Standard Worcestershire sauce contains anchovy; check the label if avoiding fish.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Should I melt the butter first?

No. Use softened butter that still holds its shape.

How do I serve it?

Use a small chilled portion to finish hot cooked food.

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Walnut, Sherry and Mustard Vinaigrette

Condiment

Walnut, Sherry and Mustard Vinaigrette

Walnut oil provides the nutty flavor while neutral oil keeps it in balance. Blend the shallot into the vinegar and mustards before adding the oils.

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Yield
1 batch
Cuisine
French-inspired

Bring it to the table

Use walnut oil you enjoy tasting

The oil is a main flavor here. Taste it before mixing the dressing and keep it according to the bottle instructions.

At the table

Dress salad greens a little at a time, then toss and taste.

Before you start

Gather your ingredients.

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

See the ingredient checklist
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 3 tbsp sherry vinegar
  • 1 large shallot — peeled and chopped
  • 3/4 cup neutral salad oil
  • 1/2 cup walnut oil
  • 3 g salt — or less to taste
  • 1/4 tsp black pepper

A few useful notes.

One batch uses 1 1/4 cups total oil.

Contains walnuts.

The cooking plan

How to make Walnut, Sherry and Mustard Vinaigrette.

  1. Blend the shallot, sherry vinegar and both mustards until the shallot is finely chopped.

  2. Add the neutral oil gradually, followed by the walnut oil, blending until evenly combined.

  3. Season with salt and pepper, tasting as you go. Cover and refrigerate promptly; stir or shake 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

Walnut, Sherry and Mustard Vinaigrette

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A walnut-oil vinaigrette with sherry vinegar, shallot and two kinds of mustard.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp Dijon mustard
  •  
    1 tbsp whole-grain mustard
  •  
    3 tbsp sherry vinegar
  • Whole, halved and chopped pink shallots1 large shallot peeled and chopped
  •  
    ¾ cup neutral salad oil
  •  
    ½ cup walnut oil
  • 3 g salt or less to taste
  • ¼ tsp black pepper

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend the shallot, sherry vinegar and both mustards until the shallot is finely chopped.
  2. Add the neutral oil gradually, followed by the walnut oil, blending until evenly combined.
  3. Season with salt and pepper, tasting as you go. Cover and refrigerate promptly; stir or shake before serving.

Notes

One batch uses 1 1/4 cups total oil.
Contains walnuts.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why use two oils?

The neutral oil softens the intensity of the walnut oil while keeping its flavor in the dressing.

Can I whisk it instead?

Finely mince the shallot first, whisk the base, then add the oils gradually.

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