| Level: | Intermediate |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 cups |
Ingredients
- 5 egg yolks, at room temperature
- 4 cups canola oil
- Juice of 1 1/2 lemons
- 2 ounces truffle oil
- 1 1/4 tablespoons salt
- 1/2 tablespoon pepper
- French fries, for serving
- Grated Parmesan, for serving
Instructions
- Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick.
- Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly.
- Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 276 |
| Total Fat | 30 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 23 mg |
| Sodium | 97 mg |
Reviews
THESE WERE very TASTY|||| I reduced the recipe, but they were scrumptious…. the only change i made was using lime instead of lemon… key to this is to use a good quality truffle oil. I served these along the side of buffalo shrimp and topped the homemade fries with the truffle cream.. instead of the ranch dressing that is widely used for dipping buffalo shrimp, we used the truffle cream sauce, just a nice combination against the HOT SPICEY BUFFALO SAUCE… thanks GUY for finding this place and sharing with us all…