Black Truffle Sauce
- 1/3 cup heavy cream
- 2 egg yolks lightly beaten
- 1 tablespoon fresh lemon juice
- 1/3 cup extra-virgin olive oil
- Thinly-shaved black truffles to taste
Whisk together the cream and the egg yolks until thoroughly mixed. Place in a medium saucepan over low heat. Add the lemon juice and olive oil gradually, whisking as you add. Add the shaved truffles. Stir gently for about five minutes, then serve hot over cooked vegetables.
This recipe yields ?? servings.