Source: The Culinary Institute of America | Category: Marinades, Vinaigrettes

Warm Black Truffle Vinaigrette

Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the videa below.

Warm Black Truffle Vinaigrette


  • 3 oz truffle peelings
  • 1/4 cup madeira wine
  • 1/2 cup + 2 Tbsp canola oil
  • 1/4 cup white onion, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup celery, chopped
  • 1 Sachet
  • 1/4 cup chicken stock
  • 1/4 cup sherry wine vinegar
  • 1/4 cup truffle oil
  • 1/4 tsp coarse salt 1 mL
  • 1/4 tsp black pepper, 1 mL
  • 3 Tbsp fines herbes
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  • 1. In a small saucepan, combine the truffle peelings and Madeira over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, reserving the liquid and peelings separately.
  • 2. In the same saucepan, heat 2 Tbsp of canola oil over medium heat. Add the onions, carrot, celery and sachet. Sauté for about 4 minutes or until the vegetables are tender.
  • 3. Add the reserved Madeira and stir to deglaze the pan.
  • 4. Continue to cook for about 3 minutes or until the pan is almost dry.
  • 5. Add the chicken stock and cook for about 4 minutes or until liquid is reduced by half.
  • 6. Immediately strain through a fine sieve into a medium-size heat-proof bowl. Discard the solids and allow the liquid to cool.
  • 7. When cool, whisk in the vinegar, remaining 1/2 cup canola oil, and the truffle oil.
  • 8. Season to taste with salt and pepper. Stir in the herbs just before serving.
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2 cup

serving size

nutritional analysis

Total Fat213 g
Saturated Fat16 g
Cholesterol0 mg
Carbohydrates24 g
Fiber4 g
Sugars11 g
Protein5 g
Sodium760 mg
Potassium793 mg