You can’t beat a fat-based sauce to take on the flavour of truffles. So there is nothing better than to make a hollandaise to give your breakfast, lunch or dinner that magic truffle boost.
You can infuse with your own truffle or you can use truffle butter.
It’s simple to make simply being a ratio of 5 parts butter, 1 part egg yolk and 1 part liquid - in this case a splash of sherry vinegar with lemon juice.
So for a 20 g egg yolk you’d want 100 g of butter and about 20 mls of vinegar - but of course you also need to use your instinct.
I like to use a bain marie to ensure the mixture doesn’t curdle due to direct heat.
Simply melt the butter in small chunks into the egg yolk while whisking the emulsion. Once all the butter is in, add the vinegar and season to taste with salt and pepper.
I like to serve this over a piece of toast with smoked salmon and a poached egg. But hollandaise is terrific with almost anything, especially when truffle infused.
Try on some Tasmanian salmon or asparagus.
Ed Charles, Melbourne www.tomatomedia.com.au