Truffle mustard aioli

neil bougourd | 08 March, 2022


1 large egg yolk

1 tsp sherry vinegar

2  cloves garlic - mashed

1 cup olive oil

3 tsps truffle mustard

truffle salt to taste.


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.