Fill half of a pan with water, and bring it to a simmer over low heat until it reaches <temperature>85<unit>°C</unit></temperature>

Small dice <quantity>50<unit>g</unit></quantity> of winter truffle

Place the truffle inside a small jar

Add <quantity>1⅓<unit>tbsp</unit></quantity> of sherry vinegar, <quantity>⅓<unit>tsp</unit></quantity> of salt, and <quantity>3½<unit>tbsp</unit></quantity> of vegetable oil. Put the lid on and gently shake it to mix

Place the jar inside the pan with water at <temperature>85<unit>°C</unit></temperature> and simmer over low heat for 20m. The preserved truffles are ready

Add <quantity>1</quantity> egg yolk and <quantity>⅓<unit>tsp</unit></quantity> of salt to a tall container

Add <quantity>½<unit>cup</unit></quantity> of sherry vinegar

Mix with a hand blender and add the Preserved Truffles, including the liquid. Blend until homogeneous

Add <quantity>¼<unit>cup</unit></quantity> of sunflower oil in a thin stream. Blend continuously until it is emulsified. The truffle vinaigrette is ready

Enjoy using this creamy truffle dream on salads and anything else you can think of!