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Black Truffle Mayo is the big dipper for fries lovers

Used to be that ketchup was the dunker of choice for french fries, but chefs, being the artistic souls they are, can't seem to keep from tinkering with tradition.

Exec chef Wade Hageman of Blanca Restaurant in Solana Beach, CA whisks up this elegant mayo for his pencil-thin spuds (and further gilds them with a smattering of parsley, chives, Parmigiano-Reggiano and black-truffle salt).

With glam treatment like that, even Ore-Ida wouldn't recognize itself.

A little housekeeping: Professional chefs aren't chicken when it comes to throwing a raw egg in a dish like this one.

However, the U.S. Department of Agriculture warns that there is a risk of salmonella poisoning from consuming dishes made with raw egg. You decide.

Black Truffle Mayonnaise

Makes about 1 cup

• 1 large egg yolk
• 1 garlic clove, minced
• 1/2 lemon, juiced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons white truffle oil
• 4 tablespoons canola oil
• 3 tablespoons chopped black winter truffles

In a food processor, place egg yolk, minced garlic, lemon juice, a pinch of salt and a pinch of pepper. Blend together. With the processor still running, slowly drizzle in truffle oil, followed by the canola oil to desired consistency. Adjust seasoning to taste with salt and pepper.

Take mayonnaise out of processor and place in a bowl. Gently fold in black truffles.

Refrigerate immediately. The mayonnaise will hold up to one week.

(From executive chef Wade Hageman of Blanca Restaurant)

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