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Portobello-Truffle Emulsion

This is something Chef Emeril created in the early days at Emeril’s Restaurant and he used it on many different dishes. It is delicious on baked potatoes, with seared scallops, and is an integral part of Potatoes Alexa. Easy to make, it keeps in the refrigerator for up to 1 week.

  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 1 ¾ cups


  • 1 portobello mushroom, stem removed (about 4 ounces)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 large egg
  • 1/2 teaspoon lemon juice
  • 1 teaspoon minced shallots
  • 1/2 teaspoon minced garlic
  • 3/4 cup vegetable oil
  • 1/4 cup plus 2 tablespoons white truffle oil


  • Preheat the oven to 400°F.

  • Rub the mushroom with the olive oil then season lightly with salt and pepper. Place the mushroom gill-side down on a small baking pan and roast for 15 minutes. Remove from the oven and cool slightly.

  • Chop the mushroom into small dice. In the bowl of a blender, blend the egg and lemon juice until frothy. Add the shallots and garlic, process briefly, and then add the mushroom and puree until very smooth. With the blender still running, add the vegetable and truffle oil in a slow, steady stream until a thick emulsion is formed. Season to taste with salt and pepper, and reserve until ready to serve.

Recipe Details