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Marco Pierre White at his best
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Truffled Aioli
Truffled Aioli
Ingredients:
6 egg yolks
1 Tbs Dijon mustard
6 cloves of confit garlic
1/2 lemon, juiced
1/2 tbs of white wine vinegar
200ml of Vegetable Oil
Truffle Oil
Seasoning
Recipe
Place yolks, garlic and mustard into a food processor and blitz.
Slowly incorporate the oil in, finish by adding the lemon juice and vinegar, adjust seasoning.
Finish by adding enough truffle oil so you can taste it, but it’s not overpowering.
Serve with mushroom Aranchini.
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I love marco, you can seriously tell he’s passionate about what he does.