Homemade Garlic and Black Truffle Aioli

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5 from 1 vote

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.

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