photograph by iStock/bhofack2

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.

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Chef Rhodes, a Wilmington native, owns and operates Catch Restaurant in his home town. In 2011 he was a NC James Beard Semifinalist, Best Chef Southeast, and has been voted the city’s best chef for three consecutive years. His enthusiasm for North Carolina seafood is contagious, and his passion for modern seafood cuisine comes through in every bite.