Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
4 cups
Level:
Intermediate

Ingredients

Directions

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.

Cook's Note

All the ingredients should be at room temperature to prevent the sauce from breaking. The sauce should be creamy and not too runny.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Cranberry Sauce

Recipe courtesy of Alex Guarnaschelli

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Arizona Turkey with Chipotle Sauce

Recipe courtesy of Cooking Light Magazine

Make-Ahead Cranberry Sauce

Recipe courtesy of Ina Garten

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Marinara Sauce

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword