Truffle Aioli

Truffle Aioli

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Credit: Jason McClure, Executive Chef, Sazerac Restaurant & Bar, Seattle
The National Culinary Review, March 2012

Ingredients

2 eggs
ΒΌ cup champagne vinegar
2 T. grain mustard
1 cup olive oil
1 T. truffle oil
Salt and pepper, to taste

Instructions

Method: Put eggs, vinegar and mustard in blender; combine on low speed. Slowly add olive oil. Finish with truffle oil. Add salt and pepper, to taste.

Yield

2 cups

Tags

Sauce/Dressing/Rub, The National Culinary Review

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Association of Nutrition & Foodservice Professionals