White truffle aioli
|
Rate
this Recipe!
|
| Artist: |
_ |
| Categories: |
Condiments |
| Yield: |
6 |
| Rating: |
no rating. |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 3
| tbsp | White truffle oil | | 1
| tsp | Lemon juice | | 2
| | Egg yolks | | 1
| cup | Olive oil | | 1
| pinch | Salt | | 1
| pinch | White pepper | | 1
| tsp | Garlic |
|
Procedures:
| 1 | Recipe by: richard chamberlain, restaurant at the little nell, preparation time: 0:10 in food processor, using medium speed, add egg yolks, garlic, and lemon juice. | | 2 | Slowly add truffle oil and olive oil to form an emulsion. | | 3 | Season and refrigerate. | | 4 | use to top "slow smoked beef tenderloin" (see recipe in this cookbook). | | 5 | chef"s note: you may substitute sauteed and chilled domestic mushrooms for the white truffle oil, if necessary. |
|
|
|
| White truffle aioli Reviews |
| Rating:
no rating.
0 reviews |
-------------------------------------------------------------------------------------------------------
|