Ingredients
- 1/4 ounce truffles
- 1 bunch dill weed chopped
- 1 ounce vinegar red wine
- 3 ounces vegetable oil
- 1 ounce shallots chopped
- 1 gallon water
- 8 ounces onions
- 8 ounces carrots
- 10 each peppercorns
- 8 ounces celery
- 2 each bay leaves
- 1/2 each leeks
- 2 each garlic
Instructions
- Put the truffles, shallots, dill, salt and pepper in a bowl.
- While whisking, add vinegar.
- Continue whisking and add oil to taste.
- Coarsely chop all the vegetables.
- Place all ingredients in a pot and cover with water.
- Cook over medium heat for 20 to 30 minutes.
- Strain.
- Serve with salad.
← Back to all recipes