Recipe by Clement Chauvin of Waters Edge Restaurant
Ingredients:
Emulsion
- 100 ml lemon juice
- 100 g egg white
- Truffle trimmings
- 500 ml veg oil
- Salt & pepper
- Hand held stick blender
Croutons
- 1/2 sourdough baguette
- Extra Virgin Olive Oil
- Salt
- 100 g Prosciutto
Method:
Emulsion
– 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.
Croutons
– Slice the bread
– Cover with olive oil and salt
– Oven bake until golden
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