blend · mayo
★ STARRED KITCHENPrep 10 minTruffle Mayonnaise
Independent adaptation of a publicly published Lukas Nagl recipe. Not affiliated with, sponsored by, or endorsed by Lukas Nagl.
SPREAD · PAN-FRIED FISH & POTATOES
In the published recipe, this is the spread for pan-fried tench with potatoes. The same recipe pairs it with Warm Potato Dressing, the warm potato dressing.
Nagl's truffle mayonnaise for pan-fried fish.
On the jar
TRUFFLE
- Method
- blend
- Yield
- about ¾ cup
- Ingredients
- 6
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 3 yolks (54 g)
- Misoabout 1½ Tbsp (20 g)
- Lemon Zestzest of 1 lemon
- Lemon Juicejuice of 1 lemon (30 ml)
- Sunflower Oil½ cup (125 ml)
- Truffle10 g
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.
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Companion jar
Truffle Mayonnaise 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:
3 kitchens · 7 stars · 1 national award
- Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
- Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
- Warm Potato Dressing★ STARRED KITCHENOn the jar: POTATO
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
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.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.