Ingredients
1 large egg yolk
1 tsp sherry vinegar
2 cloves garlic - mashed
1 cup olive oil
3 tsps truffle mustard
truffle salt to taste.
Directions
Whist together everything but the olive oil and salt.
slowly add the oil while whisking - everything should emulsify.
Season with salt.
Serve as a dip for carrots, celery, steamed asparagus, and green beans.
