Truffle Emulsion & Prosciutto on Croutons

Recipe by Clement Chauvin of Waters Edge Restaurant



  • 100 ml lemon juice
  • 100 g egg white
  • Truffle trimmings
  • 500 ml veg oil
  • Salt & pepper
  • Hand held stick blender


  • 1/2 sourdough baguette
  • Extra Virgin Olive Oil
  • Salt
  • 100 g Prosciutto



– Place in a stand up canister, egg white, lemon juice, chopped truffles, salt and pepper and blend, slowly adding the oil until it is a mayonnaise consistency.


– Slice the bread
– Cover with olive oil and salt
– Oven bake until golden

Subscribe to Important NotificationsKeep up to date with market closures, special events and changes to access

Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.

COVID-19 and the Market

COVID-19 and the Market - Update