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.
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.
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.
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.
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.
Related Posts
- Black Truffle Butter
- Black Truffle Risotto
- Truffle Deviled Eggs
- Creamy Truffle Gnocchi
- Pasta alla Norcina with Truffle
Homemade Garlic and Black Truffle Aioli
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
Nutrition
FAQ
It tastes like garlicky aioli with the woodsy aroma of truffle.
Not unless the egg has been pasteurized. Aioli purchased from a store is safe, homemade is not.
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.
Joe
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