12 brussel sprouts
1 large egg
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground white pepper
1½ teaspoons white wine vinegar
1 cup olive oil
1 to 2 tablespoons lemon juice
1 tablespoon white truffle oil
Parmesan to taste
Preheat the oven to 350°. Wash brussel sprouts and slice in half. Toss with 1 tablespoon olive oil and place cut side down on sheet tray. Roast in oven for 12 minutes.
In a small food processor, add everything but the two olive and truffle oils. Mix ingredients together for 30 seconds while drizzling remaining oil until the mixture is emulsified.
Remove brussel sprouts from oven and sprinkle on Parmesan. Use the white truffle mayo as a dipping sauce and enjoy.
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
Pastel dyed eggs dotting the landscape are a sure sign that winter is winding down, but as every gardener knows, patience is key: Spring doesn’t necessarily begin when the Easter sermon ends.
