For many, truffles are the epitome of luxury in the kitchen – intense, earthy, elegant. But why not enjoy them at home in a simple way? This homemade truffle mayonnaise takes just a few minutes to prepare, requires only a few ingredients and goes perfectly with crispy chips, sandwiches or grilled vegetables.
What’s particularly nice is that I collect Burgundy truffles together with my dog Fiorella. Truffle hunting is our favourite hobby – and the season really gets going again in autumn.
Ingredients for truffle mayonnaise
- Organic eggs – provide the basis for a stable mayonnaise and ensure the best flavour. Important: only process at room temperature.
- Organic rapeseed oil – a mild oil that gives the mayonnaise a creamy consistency without masking the delicate truffle aroma.
- White wine vinegar – stabilises the emulsion and helps to prolong its shelf life.
- Fleur de sel from the Camargue and freshly ground black pepper – for a refined base seasoning that perfectly brings out the flavour of the truffles.
- Burgundy truffles – freshly grated, earthy and aromatic, the heart of the mayonnaise.
- Organic butter – truffle flavour dissolves better in animal fats. It is lipophilic.
Preparation
- Mix the egg yolks and
oil Separate two eggs and place the yolks in a tall container. Whisk with 300 ml rapeseed oil to form a creamy mayonnaise. - Seasoning Add half
a tablespoon of white wine vinegar, season with fleur de sel and freshly ground pepper. - Process and add
the truffles Grate the Burgundy truffle into warm butter, heat gently to a maximum of 60 degrees and fold the mixture into the mayonnaise.
Tips
- Ensure that all ingredients are at room temperature – this will guarantee that the mayonnaise turns out perfectly.
- The mayonnaise will keep for about 2 days in an airtight container in the refrigerator.
- You can get fresh Burgundy truffles seasonally at markets or in delicatessens.
Serving suggestions
- With crispy, homemade chips 🍟
- As a dip for grilled vegetables
- In a posh sandwich or burger
- As a delicious accompaniment to poached eggs or roast beef
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Recipe Card
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Trüffelmayonnaise
Ingredients
- 2 Stück Eier
- 300 ml Rapsöl
- 0,5 EL Weißweinessig
- 1 Prise Fleur de Sel
- 15 g Burgundertrüffel
- 1 EL Butter Bio
Instructions
Eigelb und Öl mixen
- Zwei Eier trennen und die Eigelbe in ein hohes Gefäß geben. Mit 300 ml Rapsöl zu einer cremigen Mayonnaise aufschlagen.
Würzen
- Einen halben Esslöffel Weißweinessig hinzufügen, mit Fleur de Sel und frisch gemahlenem Pfeffer abschmecken.
Trüffel verarbeiten und hinzufügen
- Den Burgundertrüffel in warme Butter reiben, leicht erhitzen maximal 60 Grad und die Masse unter die Mayonnaise heben.
Video
Notes
- alle Zutaten Zimmertemperatur – so gelingt die Mayonnaise garantiert.
- Die Mayonnaise hält sich luftdicht verschlossen im Kühlschrank etwa 2 Tage.
- Burgundertrüffel kannst du saisonal frisch auf Märkten oder in Feinkostläden bekommen.
- Zu knusprigen, hausgemachten Pommes 🍟
- Als Dip zu gegrilltem Gemüse
- In einem edlen Sandwich oder Burger
- Zu pochiertem Ei oder Roastbeef als feine Beilage
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