Truffle juice, an amazing ingredient that truly captures the heady aroma and taste of freshly harvested truffles, pairs well with soy sauce because they both have a rich earthiness. That depth of flavor makes this a natural pairing for other savory ingredients, like mushrooms and steak. Any salad with Parmesan cheese would benefit from a drizzle of this dressing, too.

Ingredients

　　2 tablespoons truffle juice

　　(see Pantry, page 253)

　　2 tablespoons soy sauce

　　2 tablespoons fresh lemon juice

　　6 tablespoons extra-virgin olive oil

　　1/4 teaspoon freshly ground black pepper

VARIATIONS

　　3 tablespoons fresh lemon juice

　　5 tablespoons extra-virgin olive oil

　　1 tablespoon truffle oil

　　OR

　　3 tablespoons soy sauce

　　3 tablespoons fresh lemon juice

　　5 tablespoons extra-virgin olive oil

　　1 tablespoon water

Step 1

VARIATIONS

Step 2

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.