Truffle Vinaigrette Recipes

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BEST EVER TRUFFLE OIL VINAIGRETTE



BEST EVER Truffle Oil Vinaigrette image

Make and share this BEST EVER Truffle Oil Vinaigrette recipe from Food.com.

Provided by ladgyn01

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 garlic cloves, minced
1 1/2 cups olive oil
2 -3 tablespoons good quality truffle oil
1/2 small red onions or 2 small shallots, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 cup rice wine vinegar

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!

Nutrition Facts : Calories 722.6, Fat 81, SaturatedFat 11.2, Sodium 292.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.4, Protein 0.2

CHESTNUT ROASTED FIGS WITH TRUFFLE VINAIGRETTE AND TRUFFLE CHEESE



Chestnut Roasted Figs with Truffle Vinaigrette and Truffle Cheese image

Provided by Food Network

Categories     side-dish

Time 35m

Number Of Ingredients 11

1/2 pound whole chestnuts
6 black mission figs
8 ounces chestnut honey
6 ounces truffle cheese
8 ounces mache
1 shallot
2 teaspoons fresh thyme
4 ounces white wine vinegar
8 ounces extra virgin olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Steps:

  • Rinse the chestnuts under water. Take a sharp knife and score the flat side of the chestnut, making a cross. Toss nuts in a little oil and sprinkle with salt. Lay the oiled nuts out on a baking sheet and roast in a preheated 275-degree F oven for about 20 minutes or until fully roasted (shell opens). Let the chestnuts cool, and then peel and chop them. Chop half of the nut very finely and the other half coarsely.
  • Cut the figs in half and place on skewers; 3 halves per skewer. Place the skewers on a baking sheet and drizzle with honey. Sprinkle the finely chopped chestnuts over the figs and place under a hot broiler and heat until browned.
  • To make the dressing, combine the shallots, mustard, vinegar and thyme and whisk together. Slowly whisk in the oil and finish with the truffle oil and season with salt to pepper.
  • To plate the dish, toss the mache in the vinaigrette, sprinkle with finely chopped chestnuts and place in the center of the plate. Place a warm fig skewer diagonally on top of the salad. Place coarsely chopped chestnuts around the plate. Sliver the truffle cheese and lay on top of the fig salad. Finally, drizzle some truffle vinaigrette around the plate.

TRUFFLE-STEAMED HALIBUT ON MELTED LEEKS WITH TRUFFLE VINAIGRETTE



Truffle-Steamed Halibut on Melted Leeks with Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 2h

Number Of Ingredients 24

3 ounces truffle peelings
1/4 cup Madeira wine
1/2 cup plus 3 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped carrot, plus 1/2 cup chopped carrots cut into 1/4-inch dice
1/4 cup chopped celery
1 sachet (10 stems parsley, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in a cheesecloth bag)
1/4 cup rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid)
1/4 cup sherry wine vinegar
1/4 cup truffle oil
Kosher salt and freshly ground pepper to taste
6 medium leeks
1 1/2 cups chicken stock (or canned low-sodium chicken broth)
2 tablespoons butter
1 tablespoon minced flat leaf parsley
6 (6-ounce) skinless, boneless pieces of halibut, cut into neat squares
Freshly ground white pepper to taste
24 truffle slices
12 fresh tarragon leaves, washed and dried
3 tablespoons fines herbs
Crispy leeks (recipe follows)
1 cup vegetable oil
1 cup leeks, white part only, cleaned according to directions above, and cut into thin strips
Kosher salt to taste

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



Truffle Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 4

1/4 cup sliced black truffles in olive oil
1/4 cup extra-virgin olive oil
1/4 cup aged balsamic vinegar
Freshly squeezed lemon juice

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.

WHITE ASPARAGUS WITH TRUFFLE VINAIGRETTE



White Asparagus with Truffle Vinaigrette image

Categories     Vegetable     Steam     Quick & Easy     Asparagus     Spring     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 8

1 1/2 tablespoons Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 (15-gram) bottled black truffle (1 inch in diameter), finely minced
1/2 teaspoon kosher salt plus additional for sprinkling
4 1/2 tablespoons hazelnut or walnut oil
1 1/2 tablespoons chicken broth or truffle liquid from bottle
1 1/2 pound white asparagus, peeled and trimmed
Garnish: fresh chervil sprigs or chopped fresh chives

Steps:

  • Whisk together vinegar, lemon juice, truffle, kosher salt, and pepper to taste. Add oil in a slow stream, whisking. Whisk in broth and season with more salt and pepper if necessary.
  • Arrange asparagus on a steamer rack and sprinkle with kosher salt to taste. Steam asparagus, covered, over boiling water until tender, about 10 minutes for white (4 to 6 for green).
  • Transfer asparagus with tongs to paper towels and pat dry. Divide among 4 plates, then spoon vinaigrette over and serve warm.

CHEESE WITH TRUFFLE-FLAVORED VINAIGRETTE



Cheese With Truffle-Flavored Vinaigrette image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 10m

Yield Four servings

Number Of Ingredients 8

4 slices very rich creamy cheese such as Brie (preferably Brie with truffles) mascarpone or Camembert, about one-half pound total weight
1/4 cup truffle juice (see note)
1/2 teaspoon Dijon-style mustard
2 teaspoons white-wine vinegar, preferably champagne vinegar
5 tablespoons virgin olive oil
Salt to taste, if desired
Freshly ground black pepper to taste
4 to 6 cups assorted salad leaves such as arugula, radicchio, red leaf lettuce and so on cut into fairly large, bite-size pieces

Steps:

  • Arrange one slice of cheese on each of four dark-colored plates.
  • Combine the truffle liquid, mustard, vinegar, oil, salt and pepper to taste and whisk thoroughly to blend.
  • Put the salad leaves in a bowl and pour the sauce over them. Toss to blend. Divide the leaves among the plates, placing the salad next to the cheese slices.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 258 milligrams, Sugar 0 grams, TransFat 0 grams

TRUFFLE DRESSING/ HERB SALAD



Truffle Dressing/ Herb Salad image

from the culinary institute of america, this is a lovely salad to use your fresh herbs. Truffle oil is available at trader joe's and some gourmet markets.

Provided by chia2160

Categories     Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup olive oil
2 tablespoons truffle oil
1/4 cup white wine vinegar
1/2 teaspoon sugar
salt, to taste
fresh ground black pepper, to taste
8 cups mesclun
1 cup radicchio, chiffonade
1 cup parsley, chopped
1 cup dill, chopped
1/2 cup chives, sliced 1/2 inch long

Steps:

  • Prepare the vinaigrette by combining the olive oil, truffle oil, white wine vinegar, and sugar.
  • Season with salt and pepper and reserve.
  • Clean and thoroughly dry the mesclun mix.
  • Combine the mesclun, radicchio, parsley, and dill and toss thoroughly.
  • Just before serving, whisk the vinaigrette vigorously and season with additional salt and pepper, if necessary.
  • Toss the salad with the vinaigrette and arrange on plates.
  • Serve immediately.

Nutrition Facts : Calories 185.2, Fat 20.4, SaturatedFat 2.8, Sodium 6.5, Carbohydrate 1.2, Fiber 0.4, Sugar 0.4, Protein 0.4

BASS WITH TRUFFLE VINAIGRETTE



Bass With Truffle Vinaigrette image

Provided by Jason Epstein

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 cup chicken stock
1/2 cup finely diced shallots
1/2 cup sherry vinegar
Salt and pepper to taste
1/2 cup truffle oil
1/2 cup grapeseed oil
1/2 cup extra virgin olive oil
6 (6-ounce) fillets sea bass or striped bass, with skin on
Salt and pepper
2 tablespoons Wondra flour if using striped bass
4 to 8 tablespoons unsalted butter
2 teaspoons corn oil if using sea bass

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.

Nutrition Facts : @context http, Calories 797, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 71 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 14 grams, Sodium 742 milligrams, Sugar 2 grams, TransFat 1 gram

THE BEST LEMON VINAIGRETTE



The Best Lemon Vinaigrette image

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

Provided by lukeder101

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

Steps:

  • Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
  • Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g

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From recipeshappy.com


TRUFFLE VINAIGRETTE | EMERILS.COM
Directions. In a medium bowl, combine the vinegar and shallots and let sit for 5 minutes. Whisk in the canola and truffle oils and season lightly with salt and pepper to taste. Use as a dressing.
From emerils.com


OLIVE OIL BRAISED CHICKEN, TRUFFLE VINAIGRETTE, SPAGHETTI ...
Preheat an oven to 180°C. In a heavy-based pot, add in the olive oil, garlic, thyme, rosemary and the chicken thighs. Place on stove and turn on a medium heat to bring it up to around 80°C. 2. When the chicken has risen to temperature, place the pot in the oven and cook for 20-30 minutes, or until the skin has slightly browned and the chicken ...
From mountzeroolives.com


WHITE TRUFFLE SHALLOT-HERB VINAIGRETTE - CHEF KAI CHASE
Instructions. In a small mixing bowl add the chopped shallot, dijon, anchovies, basil, oregano and champagne vinegar. With a small whisk, slowly emulsify the …
From chefkaichase.com


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