blend · mayo
★ STARRED KITCHENPrep 10 minBloomstreet Trüffelmayonnaise
Independent adaptation of a publicly published Lukas Nagl recipe. Not affiliated with, sponsored by, or endorsed by Lukas Nagl.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 3 egg yolks
- Miso — 20 g light miso
- Lemon Zest — zest of 1 lemon
- Lemon Juice — juice of 1 lemon (30 ml)
- Sunflower Oil — 125 ml neutral sunflower oil
- Truffle — 10 g fresh white truffle (optional)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Bloomstreet Trüffelmayonnaise wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 6 stars · 1 national award
- Thornbench Erdäpfel Warm★ STARRED KITCHEN
- Ivorybench Mayonnaise★ STARRED KITCHEN
- Sablecourt Mayonnaise★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Lukas Nagl. Austrian contemporary. Cited awards include: Michelin 1* + Green Star (Bootshaus / Das Traunsee).
Originally published as Trüffelmayonnaise.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Lukas Nagl / Falstaff (gebratene Schleie mit Erdäpfel, Brunnenkresse-Salat und Trüffelmayonnaise) (published as “Trüffelmayonnaise”). Full citation lives in Provenance.