Gastronomixs

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.

Hazelnut vinaigrette with truffle and portEnlarge

Ingredients

300

ml

veal demi-glace

20

g

thyme

2

cloves

garlic, crushed

50

g

port

50

g

sherry vinegar

100

g

shallot, finely chopped

1

whole

bay leaf

50

g

black truffle, finely chopped

50

g

truffle jus

50

g

truffle oil

100

g

hazelnuts, chopped into pieces

100

ml

hazelnut oil

100

ml

olive oil

100

ml

sunflower oil

As needed:

 

salt and pepper

Preparation method

Serving suggestions

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