New This Month

Truffle Vinaigrette

  • 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


  1. 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.

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