Prep 10 mins
Cook 0 mins
Ohhh lalalalalala! Oh so chic! Top of the top gift for a gourmet. Imagine that drizzled over sautéed portobello mushrooms. From the book "Huiles et Vinaigres, des origines à votre table" from Lucie Pinault and Phillipe Degrois.
- 1 cup balsamic vinegar (the greatest you can find)
- 1 ounce black truffle (cleaned, peeled and cut into fine fine slices)
- Put the balsamic vinegar and the truffles in a clean, sterilized jar. Let stand for a month in a dark and dry place.
- Put into a nice, clean, sterilized bottle and offer to someone you love.