- 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 truffle
Place 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 freshly shaved truffle when ready to serve