Truffled Aioli


6 egg yolks
1 Tbs Dijon mustard
6 cloves of confit garlic
1/2 lemon, juiced
1/2 tbs of white wine vinegar
200ml of Vegetable Oil
Truffle Oil


Place yolks, garlic and mustard into a food processor and blitz.

Slowly incorporate the oil in, finish by adding the lemon juice and vinegar, adjust seasoning.

Finish by adding enough truffle oil so you can taste it, but it’s not overpowering.

Serve with mushroom Arancini.