2 tablespoons white truffle oil* 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon champagne wine vinegar 1/4 teaspoon fresh-squeezed lemon juice 1/2 teaspoon sea salt (fleur de sel) or coarse salt Few grindings of black pepper
* Truffle oil is top-quality olive oil that has been infused with either white or black truffles. Both types of truffles have an earthy, mushroom like flavor. Truffle oil was originally created when truffles are soaked in olive oil.
Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.
In a small bowl, whisk together white truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use.
NOTE: If refrigerating, bring to room temperature before using.