Truffle oil vinaigrette is a luxurious and flavorful dressing that can elevate any salad or dish. Made with a combination of truffle oil, olive oil, vinegar, and herbs, this vinaigrette is bursting with umami and earthy flavors. Whether you are looking for the perfect dressing for a special occasion or a simple way to add some extra flavor to your everyday meals, this truffle oil vinaigrette is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
BEST EVER TRUFFLE OIL VINAIGRETTE
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
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
TRUFFLE VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
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.
CHEESE WITH TRUFFLE-FLAVORED VINAIGRETTE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 10m
Yield Four servings
Number Of Ingredients 8
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
BASS WITH TRUFFLE VINAIGRETTE
Provided by Jason Epstein
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 12
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
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
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
Tips:
- Choose high-quality ingredients: Use the best quality truffle oil, olive oil, vinegar, and herbs you can find. This will make a big difference in the taste of your vinaigrette.
- Use a light hand with the truffle oil: Truffle oil is very flavorful, so a little goes a long way. Use just enough to add a subtle truffle flavor to your vinaigrette.
- Let the vinaigrette rest for a while before using: This will allow the flavors to meld together and develop. If you can, make the vinaigrette a day ahead of time.
- Use the vinaigrette on a variety of dishes: Truffle oil vinaigrette is a great way to add flavor to salads, roasted vegetables, grilled meats, and fish.
Conclusion:
Truffle oil vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's easy to make and only takes a few minutes to prepare. So next time you're looking for a way to add some extra flavor to your food, give truffle oil vinaigrette a try.
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