Truffle Mayonnaise

Mix the egg yolk, Dijon mustard and balsamic vinegar in a bowl using an immersion blender.
While blending, slowly add the walnut oil.
(Drop by drop to start with, then after a while carefully increasing the amount until you add the last oil in a slow but steady stream.)

Add the truffle oil until the mayo has the taste you prefer.
(It’s quite powerful, and a little goes a long way, so I suggest you add no more than 1/4 tsp at a time and taste it after each…)

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NOTE: If you have questions or comments you wish me to respond to, please post them at the original post at the blog: http://strictlypaleoish.com/2013/06/09/truffle-mayonnaise/
[ingredients]

yield:
servings:5
prep time:
cook time:5 min
ready in:
Ingredients
  • - ALL INGREDIENTS ROOM TEMPERATURE! -
  • 1 Egg Yolk.
  • 1 tsp Dijon Mustard.
  • 2 tsp White Balsamic Vinegar.
  • About 2/3 cup (1 1/2dl) Walnut Oil.
  • Truffle Oil, (to taste).

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