Ingredients:

  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • 1-2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • ½ cup neutral-tasting oil (e.g., grapeseed, canola)
  • ¼ cup extra virgin olive oil
  • 1-2 tablespoons truffle oil (to taste)
  • Salt and freshly ground black pepper to taste
  • Optional: Pinch of cayenne pepper

Instructions:

  1. In the food processor bowl, add the egg yolk, Dijon mustard, minced garlic, and lemon juice.
  2. Pulse the food processor a few times to combine.
  3. With the food processor running continuously, very slowly drizzle in the neutral oil in a thin, steady stream. Emulsification is key – too fast, and it'll split!
  4. Once the mixture starts to thicken (looks like mayo), slowly drizzle in the olive oil.
  5. Stir in the truffle oil, starting with one tablespoon, and taste. Add more if desired.
  6. Season with salt, pepper, and cayenne pepper (if using) to taste.
  7. Transfer to an airtight container and chill for at least 30 minutes to allow the flavors to meld.