Truffle aïoli

Truffle aïoli

By
From
Botanical
Makes
400 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 egg
3 egg yolks
2 tablespoons champagne vinegar
1/2 garlic clove, finely grated
200ml grapeseed oil
150ml truffle oil
1/2 small lemon, juiced
1/2 teaspoon salt
1 tablespoon chopped truffle, (optional)

Method

  1. Whisk egg and egg yolks, vinegar and garlic in a bowl until eggs are smooth and creamy, or blend in a food processor until smooth.
  2. Continuing to whisk or blend, slowly pour in the grapeseed oil and truffle oil, one by one, until fully incorporated. Add lemon juice, salt and chopped truffle if you have any – it will further enrich the flavour of the aïoli.

Chef’s note

  • At the restaurant we accumulate truffle trimmings and use them for this sauce.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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