Mix the basic mayonnaise with natural yogurt and crème fraîche. Add the finely chopped flavors and mustard and mix well. Stir in the truffle oil, as I said, very, very carefully, it can quickly become too intense. If needed, season with a little lemon juice, salt, pepper and cayenne pepper. At the end, mix in the chopped egg.Of course, you can also incorporate cubes of Perigord truffles and/or garnish with slices of black, white or summer truffle.
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