Truffle mayo

Whether you’re holding a piece of raw celery, a chip from the chippy, a sarnie you’ve made or one of Tom Oldroyd’s pea and ham croquetas, this is one of the most delicious things you can dunk anything in. Experiment at will and with commitment. Cold roast meats and eggy stuff will all love it. Simply add 2 heaped tablespoons of mayo to 1 level tablespoon of truffle oil and mix, mix, mix. If you’ve made Perfect Mayonnaise just whisk truffle oil in at the end until it becomes as strong as you like.