1 1/3 pounds (600 g) Fontina
1/4 cup unsalted butter, softened
6 egg yolks
4 ounces (100 g) fresh white truffles, brushed clean and finely sliced
1 1/2 cups milk
(Photo by Nina Leen)
In a food processor, using medium speed, add egg yolks, garlic and lemon juice.
Slowly add truffle oil and olive oil to form an emulsion.
Season and refrigerate
As we talked about white truffles the mind travels to - Château Lafite Rothschild Paulliac 1989 - berry/tobacco character, with touch of chocolate and cedar. I am no wine Connoisseur but it is outstanding - full bodied - silky.
Would you care for some "Vintage" Chateau Lafite - 1949 (1 Grand Cru Classe Paullic) ?
Alimento - Vino - Conserto -
"My tastes are simple: I am easily satisfied with the best." - Winston Churchill