10 grams | black truffle |
10 grams | lime juice |
10 grams | mustard |
2 grams | salt |
30 grams | egg yolk |
30 grams | sushi vinegar |
140 grams | neutral oil |
Transfer the truffle into a blender together with the lime juice, the mustard, the salt, the egg yolk and the sushi vinegar. Mix this till smooth. Then add the neutral oil and emulsify this. Now transfer it into a piping bag and keep it in your fridge for later.
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