Jamon Grissini with Truffle Mayo


Aioli Ingredients

  • 2         Egg Yolks
  • 1          Lemon, juiced
  • 2c        Garlic, grated fine
  • 120m Grapeseed Oil
  • 60m   Truffle Oil
  • 20g     Truffle Puree
  •             Salt

Other Ingredients

  • 12                    Jamon, slices (thin), halved lengthways
  • 24                    Grissini, thin


Aioli Method

  • Blend together the egg, and garlic.
  • Gradually add the oils till the aioli thickens to the desired consistency.
  • Add the puree and mix thoroughly.
  • Season to with the lemon juice, and fill into a sauce bottle.

Construction Method

  • Wrap a half slice of jamon around the top of each grissini stick.
  • Arrange the grissini on a platter, and garnish with a liberal amount of Aioli, and garnish with a selection of herbs.

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