Since always, the truffle has get on well with egg
We recommend using olive oil, but if you don’t want it with an intensive flavor, you can use sunflower oil.
The truffle, great protagonist here, has a complex aroma, intense and suggestive, but much more subtle and delicate than the ‘truffle flavor’ that we can find in any supermarkets. Once again, natural wins over the artificial.
Since always, the truffle gets on well with the egg. In fact, here is where the idea of preparing this soft and tasty truffled mayonnaise, the ideal delicatessen to accompany our fries, came from.
Cut the truffles carefully. We´re going to truffle the olive oil which will be used to make the mayonnaise later. For this, cut the truffle into slices and let them fall into the oil container. You can leave it for few days so that it takes well the persistent and earthy taste of the black truffle, but keep in mind that the longer we leave them, the intense flavor you will get.
Remove the truffle slices and cut them well. Prepare a mayonnaise with oil and egg adding a pinch of sea salt. Finally, mix the truffle shavings with the truffled mayonnaise with extreme care. Maximum respect for this product, we have black gold in our hands.
Truffles are family of mushrooms. If you want to more body into it, we can take black trumpet mushrooms, cut them well and mix with the ready-made mayonnaise.