• 3 tablespoons white truffle oil
• 1 teaspoon lemon juice
• 2 egg yolks
• 1 cup olive oil
• 1 pinch salt
• 1 pinch white pepper
• 1 teaspoon garlic

1. In food processor, using medium speed, add egg yolks, garlic, and lemon juice.
2. Slowly add truffle oil and olive oil to form an emulsion.
3. Season and refrigerate.

Use to top "Slow Smoked Beef Tenderloin" or various beef, poultry, or seafood dishes.

CHEF'S NOTE: You may substitute sautéed and chilled domestic mushrooms for the white truffle oil, if necessary. Although it will not have the distinct musky flavor of truffles.