Ingredients: 1-1/2 cups red wine vinegar 1/2 cup balsamic vinegar 1/4 cup water 2 teaspoons Dijon mustard 2 shallots, minced 1-3/8 cups mild olive oil 3 tablespoons truffle oil 2 teaspoons sugar 2 teaspoons salt 1/2 teaspoon ground black pepper 1 each black or white truffle, chopped (optional) Directions:Mix together vinegars, water, mustard and shallots. Whisk in the oils gradually. Adjust seasoning with salt, sugar and pepper. Add truffles just before serving. May be stored up to 2 weeks in an airtight container in refrigerator for later use. |