Truffle Mayo
Elevate your sandwiches, burgers, or fries with this luxurious, velvety homemade truffle mayonnaise that brings a gourmet touch to any dish.
Ingredients
- •1 large egg yolk, room temperature
- •1 teaspoon Dijon mustard
- •1 teaspoon fresh lemon juice
- •1/2 cup neutral oil (such as grapeseed or canola)
- •1/4 cup extra virgin olive oil
- •1 to 2 teaspoons high-quality truffle oil (to taste)
- •1/4 teaspoon sea salt
- •1/2 teaspoon finely minced fresh chives (optional garnish)
Instructions
- 1
In a medium-sized mixing bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until the mixture is smooth and slightly thickened.
- 2
Begin adding the neutral oil drop by drop while whisking constantly; this is crucial to emulsify the sauce properly.
- 3
Once the mixture begins to thicken and look like a thin cream, you can slowly drizzle in the remaining neutral oil and the olive oil in a thin, steady stream while continuing to whisk vigorously.
- 4
Once all the oil is incorporated and the mayonnaise is thick and glossy, stir in the truffle oil and sea salt.
- 5
Taste the mayonnaise and adjust the seasoning or add a few more drops of truffle oil if you prefer a stronger earthy aroma.
- 6
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- Ensure your egg yolk is at room temperature to prevent the emulsion from breaking.
- If your mayonnaise breaks (separates), start a new bowl with a fresh egg yolk and slowly whisk the broken mixture into the new yolk.
- Store in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished mayonnaise should be thick, pale yellow, and glossy, with a distinct, heady aroma of black truffles and a rich, savory, and silky mouthfeel.