2 large free-range egg yolks
400 ml grape seed oil
1 tbsp lemon juice
1 clove of garlic, crushed
3 tbsp truffled oil

• Add egg yolks to a bowl, whisk the yolks while slowly drizzling in the grapeseed oil. Once the aioli starts to thicken add in the lemon juice. Continue to whisk until thick and creamy.
• Stir through the truffled oil and garlic and add lemon juice and salt to taste.

You could also use truffled oil to drizzle over a lovely, barbequed steak, toss through fresh pasta or garnish a cauliflower soup.