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Credit: Jason McClure, Executive Chef, Sazerac Restaurant & Bar, Seattle
The National Culinary Review, March 2012
¼ cup champagne vinegar
2 T. grain mustard
1 cup olive oil
1 T. truffle oil
Salt and pepper, to taste
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.
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