Recipes
Ingredients 3 egg yolks 2 teaspoons Dijon mustard 150ml light olive oil 100ml sunflower oil 50ml truffle oil (see note) 2 tablespoons lemon juice 1 small black truffleMethodPlace the 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, slowly pour oil through the feed tube until you have a thick emulsion. Mix in the lemon juice and a little warm water to loosen. Keep chilled for up to 2 days, stirring in freshlySEE DETAILS