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300 ml
Easy
By Liam Tomlin
Published 2005
Place the white wine vinegar, white wine, crushed peppercorns, thyme and chopped shallots into a heavy-based saucepan and, over a medium heat, reduce by half. Remove from the heat and pass the liquid through a fine sieve into a clean stainless steel bowl and allow to cool. When cold, add the truffle juice and egg yolks. Place the bowl over a pot of simmering water and vigorously whisk to a saba