Truffle flavored Balsamic vinegarn - Vinaigre – Vinegar - Seasoning - Organic vinegar Cooking

The truffle aroma goes gracefully with the balsamic and gives it that woody side of the mushroom that we love so much. When deglazed, it will sublimate scallops, white meats (roast veal, poultry) whose juices will give all their flavors to this culinary partner. Pairings: fish terrines, crunchy vegetables, meat, shellfish. To flavour dressings and deglaze the juices of grilled meats, to accompany shellfish.