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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