Homemade Garlic & Black Truffle Aioli

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Creamy and rich, with the delicious aroma of fresh truffles. This simple homemade garlic and black truffle aioli recipe is addictive and easy to make. Also known as truffle mayo, you can make it with fresh truffles, truffle oil, or both. Read on and I'll explain how to make it, and how to use it.

A spoon filled with garlic black truffle aioli next to a fresh black truffle on a cutting board. — Truffle mayonnaise will make just about anything taste good.

What is Truffle Aioli?

Truffle aioli is a mayonnaise-based condiment including fresh truffles, garlic, and / or truffle oil. You can think of it like truffle flavored mayonnaise.

A jar filled with eggs stored with fresh black, truffles (Tuber melanosporum). — Storing fresh truffles with eggs infuses the yolks with truffle aroma.

You can often buy premade truffle aioli in high end grocery stores like Whole Foods, Trader Joes, or even local coops. Another example is Shake Shack's truffle sauce.

If you don't want to buy it you can definitely make your own. Making it at home with good truffle oil is much cheaper than buying it. Making it with fresh truffles is a luxury.

Ingredients for truffle aioli: fresh garlic, lemon juice, olive oil, and a whole egg. — You'll need mild olive oil (*not extra virgin*), an egg, a fresh truffle or truffle oil, and a small clove of garlic.

How to Make Truffle Aioli

If you have a hand blender it's very easy to make. You can use a food processor but it's important to use a small (16 oz) bowl. It's difficult for the blades to catch the oil in larger food processors, which will cause the emulsion to break. The images below illustrate the process.

A close up image of chopped garlic being mixed with fresh lemon juice. — Mix the garlic and lemon juice and allow to rest for 30 minutes.

Pureeing an egg with garlic and lemon juice to make aioli. — Puree the egg, lemon and garlic with a hand blender.

Slowly pouring truffle infused olive oil into container of egg being pureed with a hand blender. — Slowly drizzle the olive oil into the egg mixture while pureeing.

A close up image of a hand blender pureeing aioli. — As the oil is added the mixture will get thick and light in color.

Adding a spoonful of truffle oil to finished mayonnaise to make aioli. — If you want to add truffle oil, you can stir it in at the end or mix it with the olive oil.

Spooning truffle aioli into a mason jar. — Store the finished aioli in a mason jar in the fridge.

What's Truffle Aioli Used For?

Homemade truffle sauce will be good on just about anything. But, it's important to keep it simple and not mix it with too many ingredients. Here's some examples of how you can use it.

Try a dollop on roasted potatoes.
Truffled aioli never met a French fry it didn't like.
It's excellent with fish and roasted chicken as a condiment.
Use it to bind chicken salad.
Spread some aioli on toast for a killer BLT or avocado sandwich.
Serve it instead of butter with fresh warm bread or baguette.
Spread it on a plate and top it with a pile of sauteed mushrooms.
Use it as a dressing for cooked vegetable salads like sauteed green beans or potatoes.
Put a spoonful of it on top of potato soup or other creamy (or chunky soups).
If you leave the mixture thin, or add a splash of cream it makes an excellent truffle sauce.

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Homemade Garlic and Black Truffle Aioli

Rich, homemade truffle aioli with a touch of garlic made with truffle oil or fresh truffles.

Prep Time5

Active time15

Total Time20

Course: Condiment

Cuisine: French

Keyword: truffle aioli recipe

Servings: servings

Calories: 124kcal

Author: Alan Bergo

Cost: 5

Equipment

1 Hand blender or immersion blender Don't use a food processor unless you double the recipe

Ingredients

1 Large Egg
1 Teaspoon Kosher salt
1 Cup Mild or light olive oil or use all homemade truffle oil
1 Teaspoon 1 teaspoon black truffle oil or ½ oz fresh black truffle, finely chopped
2 Tablespoon Fresh lemon juice

Instructions

Chop or grate the garlic on a microplane grater. Mix the garlic with the lemon juice and allow to rest for 30 minutes or overnight.

Using truffle oil from a store

Mix the truffle oil and olive oil;
Mix the garlic, salt and lemon with the egg in a tall container. Using a hand blender, puree the mixture, drizzling in the oil very slowly until thickened.
Double check the seasoning for salt and adjust until it tastes good to you. Transfer the sauce to a mason jar and store in the fridge for 1-2 weeks.
If you want a stronger truffle flavor, add more truffle oil, ½ teaspoon at a time until it tastes good to you.

Using fresh truffles

Store the egg with fresh truffles in a container with a tight fitting lid for at least 24 hours.
Finely chop the fresh truffles, mix with the oil and allow to rest overnight, then proceed with the recipe as above.

Video

Notes

Most processors are too large for this size of recipe and can cause the mayonnaise emulsion to break and separate. Don't make this with a food processor unless you double the recipe.

Nutrition

FAQ

What does truffle aioli taste like?

It tastes like garlicky aioli with the woodsy aroma of truffle.

Can you have aioli while pregnant?

Not unless the egg has been pasteurized. Aioli purchased from a store is safe, homemade is not.

How to Fix Broken Aioli

If you break the aioli here's how to fix it. Combine an additional egg with 2 tablespoon mayonnaise and a tablespoon of water in a food processor. Blend the mixture, then very slowly drizzle in the broken aioli until it becomes thick, light-colored and shiny.