Directions

For the shallots 

1. Julienne shallots, add to pot with sugar and red wine. Cook on low until softened and jammy, adding water as needed to reach desired consistency. 

For aioli

1. Place egg yolks in bowl, whisk with minced garlic. 
2. With oil in a squeeze bottle begin to drizzle into egg yolks while whisking constantly until a thick mayonnaise consistency is achieved.
3. Whisk in lemon juice and truffle powder. Adjust seasoning to taste. 

Build

1. Cook potatoes to manufacturer’s specifications. 
2. Top with red wine shallots and dip or top with aioli.