| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New america, Sauces and, Condiments |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
White truffle oil |
| 1 |
ts |
Lemon juice |
| 2 |
|
Egg yolks |
| 1 |
c |
Olive oil |
| 1 |
pn |
Salt |
| 1 |
pn |
White pepper |
| 1 |
ts |
Garlic |
INSTRUCTIONS
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).
CHEF'S NOTE: You may substitute sauteed and chilled domestic mushrooms for
the white truffle oil, if necessary.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”