TRUFFLE CREAM SAUCE

Truffle Cream Sauce image

Provided by Food Network

Time 15m

Yield 4 cups

Number Of Ingredients 8

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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

Steps:

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.