Truffle Cream Sauce

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  • Level: Intermediate
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 cups
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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


  1. 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.
  2. 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.
  3. 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.

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