Truffle Mustard Aioli

1. 1

   Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, sherry vinegar, mustard, mashed garlic and a tiny pinch of salt in the clean bowl. Using a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil till exhausted. Finish off with the truffle oil.

2. 2

   Check for salt and adjust to taste. If you'd like more of a mustard flavour, gently fold in extra mustard. Finish off with fine shavings of truffles, folding some in for texture

3. 3

   Serve on sarnies, or use as a dip for veggies

* Per serving · 4 servings · Values may vary.

No additional tips available.