Truffle Oil Vinaigrette Recipes

BASS WITH TRUFFLE VINAIGRETTE

Steps:

• Place chicken stock and shallots in a small saucepan and heat to boiling over medium-high heat. Boil until liquid is reduced by half. Add vinegar and season to taste. Pour stock mixture into a blender and cover.
• Start blender on medium-high speed and remove center of lid. Gradually add oils in a thin, steady stream and blend until emulsified. Adjust seasoning as needed.
• Lightly score the skin of the sea bass in wide crosshatch with a sharp knife to prevent the fillets from curling. If using striped bass, do not score skin; instead, dust skin with Wondra flour. Sprinkle flesh side of fillets with salt and pepper.
• Place top oven rack 4 inches from heat source. Preheat broiler. Place 2 large skillets (not nonstick) with heat-safe handles over medium-high heat. Melt 2 tablespoons butter with 1 teaspoon oil in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Place a large saucepan on top of fish in each skillet to prevent fish from curling; cook fish until skin is crisp and flesh is opaque, 2 to 3 minutes. Remove saucepans and broil fish 4 inches from heat until just cooked through, about 1 minute. Place fillets skin side up on warm plates.
• Place 2 large skillets (not nonstick) over medium-high heat. Melt 2 tablespoons butter in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Add remaining butter by the spoonful to the pans and as it melts, tip the pans forward and spoon the accumulated butter and browned bits from the bottom of the pans over the fish until after 3 or 4 minutes the skin is crisp; flip the fillets and cook for another couple of minutes, until the bass is just cooked through. Place fillets skin-side up on warm plates.
• Serve fish with truffle vinaigrette. Store leftover vinaigrette in the refrigerator.

SPRING VEGETABLE SALAD WITH PARMESAN TUILES AND WHITE TRUFFLE-OIL VINAIGRETTE

Steps:

• Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.
• Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.
• To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately.

TRUFFLE-STEAMED HALIBUT ON MELTED LEEKS WITH TRUFFLE VINAIGRETTE

Steps:

• Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings.
• Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool.
• When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside.
• Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry.
• Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve.
• While the leeks are cooking, prepare the halibut.
• Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square. Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer.
• Whisk the fines herbs into the reserved truffle vinaigrette.
• Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve.
• Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.

TRUFFLE VINAIGRETTE

Steps:

• In a small bowl, whisk together truffles, oil, and vinegar. Season with lemon juice. Store, refrigerated, in an airtight container for up to 3 days.

ASPARAGUS WITH TRUFFLE OIL VINAIGRETTE

Steps:

• Vinaigrette:.
• In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.
• Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
• Remove from heat and refresh under cold water; drain well.
• Toss asparagus with enough vinaigrette to lightly coat.
• Arrange asparagus on serving platter or individual serving plates.

BEST EVER TRUFFLE OIL VINAIGRETTE

Steps:

• Mince onion or shallot and garlic and place in bowl with vinegar.
• Add salt.
• Add black pepper.
• Add white pepper.
• Let sit for 5 minutes.
• Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously.
• Drizzle over salad greens, or roasted vegetables or use as a bread dipper.
• Enjoy!