White truffle aioli
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | White truffle oil |
| 1 | teaspoon | Lemon juice |
| 2 | Egg yolks | |
| 1 | cup | Olive oil |
| 1 | pinch | Salt |
| 1 | pinch | White pepper |
| 1 | teaspoon | Garlic |
Directions
Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Preparation Time: 0:10 In food processor, using medium speed, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil to form an emulsion. Season and refrigerate.
Use to top "Slow Smoked Beef Tenderloin" (see recipe in this cookbook).
CHEF'S NOTE: You may substitute sauteed and chilled domestic mushrooms for the white truffle oil, if necessary.