date:May 13, 2015
enhanced with a drizzle of truffle oil and the edges are smoothed out by the addition of a teaspoon of cream my secret ingredient because it also keeps the lemon juice and the oil from separating. White truffle oil is generally thought to be more flavorful and is more expensive, but black truffle oil works just fine.
If you are like me, you will find yourself making this vinaigrette all spring and summer. It is divine on pork, as in this recipe, but also on chicken, veal, shrimp and all kinds