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