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    Aioli: White Truffle Aioli


    Source of Recipe


    Richard Chamberlain, Restaurant at the Little Nell

    List of Ingredients




    3 tb White truffle oil
    1 tsp Lemon juice
    2 Egg yolks
    1 c Olive oil
    1 pn Salt
    1 pn White pepper
    1 t Garlic

    Recipe



    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.

    CHEF'S NOTE: You may substitute sauteed and chilled domestic mushrooms for the white truffle oil, if necessary.

 

 

 

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