Truffle Mayonnaise


  • 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