{}

Hazelnut vinaigrette with truffle and port

A delicious aromatic vinaigrette with truffle and hazelnut.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

Makes 970g.

component image
component image

Allergens and dietary requirements

  • Nuts
  • Sulphite
  • Celery

Ingredients

300
ml
veal demi-glace
20
g
thyme
2
cloves
garlic, bruised
50
g
port
50
g
sherry vinegar
100
g
shallot, diced
1
leaf
bay leaf
50
g
black truffle, finely cut
50
g
truffle jus
50
g
truffle oil
100
g
hazelnuts, cut in pieces
100
ml
hazelnut oil
100
ml
olive oil
100
ml
sunflower oil
as needed
salt and pepper

Scale recipe

component image