Truffle Vinaigrette

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

Small dice 50 g of winter truffle

Place the truffle inside a small jar

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

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

Add 1 egg yolk and ⅓ tsp of salt to a tall container

Add ½ cup of sherry vinegar

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

Add ¼ cup 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!