Sunday, September 20, 2009

Truffle Vinaigrette

This recipe is by Chef Scott Adams of Benny's Bistro. Taught to us at a raw cooking class at Urban Element, Ottawa.

1 cup canola oil
1/4 cup white balsamic
1 Tbsp minced shallot
1 Tbsp dijon Mustard
1 Tbsp Truffle oil
1 tsp kosher salt
1/2 tsp black pepper

Place ingredients in a mason jars, shake well to combine.


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