Truffle Cream Sauce Recipe
Inspired by Michael Kornick
Difficulty: Intermediate
Makes: 4 cups
Nutrition Information Per Serving (Serving size: 1 of 32 portions)
- Calories: 276
- Total Fat: 30 g
- Saturated Fat: 2 g
- Carbs: 2 g
- Fiber: 0 g
- Sugars: 0 g
- Protein: 1 g
- Cholesterol: 23 mg
- Sodium: 97 mg
Total Time: 15 min
Prep Time: 15 min
Ingredients
- 5 large egg yolks, room temperature
- 4 cups canola oil
- Juice from 1 lemon
- 2 oz truffle oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- French fries, to serve
- Freshly grated Parmesan, to serve
Instructions
- Use a mixing bowl to whisk the egg yolks with 1 teaspoon of water until well combined.
- Gradually incorporate the canola oil into the yolks, whisking constantly until the mixture emulsifies. If it thickens too much, slowly whisk in 1/4 cup warm water and the fresh lemon juice.
- Once the base is thick and smooth (thoroughly emulsified), blend in the truffle oil. Mix in the salt and pepper. Add small amounts of water as necessary until the sauce achieves a slightly off-white color and reaches a ketchup-like consistency. Taste and adjust with more salt or lemon juice if needed.
- Spoon the sauce over hot, crispy French fries tossed with a pinch of salt and black pepper, and top with a generous sprinkle of grated Parmesan cheese.
Notes
- Keep all ingredients at room temperature before starting to minimize the chance that the sauce will separate.
- The completed sauce should be thick, creamy, and not overly liquid.
- Please note, this is a professional chef's recipe and hasn't been home-tested. Raw or undercooked eggs, shellfish, and meats can carry the risk of foodborne illness.
Recipe provided by: Michael Kornick, DMK Burger Bar
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