Truffled egg yolk dressing

Truffled egg yolk dressing

By
From
Botanical
Makes
120 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
4 Perfectly poached eggs
1 tablespoon dijon mustard
100ml truffle oil
1 teaspoon champagne vinegar
large pinch salt
1 teaspoon chopped truffle, (optional)

Method

  1. Over a bowl and with a small sharp knife, carefully separate the cooked egg whites from the soft yolks – discarding the whites and retaining the yolks in the bowl.
  2. Whisk the egg yolks with the Dijon mustard. Continuing to whisk, slowly pour in the truffle oil. As the dressing begins to thicken, whisk in the vinegar and seasoning and add the truffle if using. Refrigerate until required.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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