- Yield: Makes about 3/4 cup
Source: Martha Stewart Living, November 2003
- 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
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.