3 egg yolks
2 t Dijon mustard
150 ml light olive oil
100 ml sunflower oil
50 ml truffle oil
2 T lemon juice
green onions (optional)
Place egg yolks, mustard, and some salt and pepper in a blender and whiz to combine. Combine the oils in a jug. Then, with the motor running, VERY slowly pour oil through the feed tube until you have a thick emulsion. Mix the lemon juice and a little warm water to loosen. Keep chilled for up to 2 days, stirring in fresh chopped green onions when ready to serve, if desired.
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