White Truffle Aioli Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
Directions:
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. Slowly add truffle oil and olive oil
to form an emulsion. Season and refrigerate.
Use to top "Slow Smoked Beef Tenderloin" (see recipe in this
cookbook).
CHEFS NOTE: You may substitute sauteed and chilled domestic
mushrooms for the white truffle oil, if necessary.
Source from luhu.jp
Preparation Time: 0:10 In food processor, using medium speed, add egg
yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil
to form an emulsion. Season and refrigerate.
Use to top "Slow Smoked Beef Tenderloin" (see recipe in this
cookbook).
CHEFS NOTE: You may substitute sauteed and chilled domestic
mushrooms for the white truffle oil, if necessary.
Source from luhu.jp