Aioli is simply an artisanal, garlic-infused Mediterranean version of regular mayo. We love creating rich homemade meals, and our finely crafted condiments are no exception. We use truffles in almost everything we can, because of our deep love for their distinguished flare. We now enjoy sharing our time-honored Italian truffle aioli recipe, for all to enjoy. Our aioli is usually accompanied by amazing truffle fries. Click here to open our truffle fries recipe in a new window. Buon Appetito!
Truffle Aioli Preparation Time:
- 5 minutes and FINITO!
Ingredients you will need:
- 1 Organic egg yolk
- 1 Clove of garlic, chopped or squished into a paste
- ¼ Teaspoon of salt
- ¼ Teaspoon of pepper
- ½ Teaspoon of Dijon mustard powder (mustard ok)
- 1 Teaspoon of lemon juice
- ¼ Cup virgin cold-pressed olive oil
- ¼ Cup of truffle oil
- ½ Cup of chopped parsley (optional)
- Crack your egg into a small bowl and whisk until light and fluffy — at first it may seem like most of the yolk clings to the sides of the mixing bowl, but enough whipping will quickly thicken and lighten the egg. Add the rest of your ingredients with the exception of olive oil, blend the mixture well before proceeding.
- You’ll need to whisk with one hand and pour with the other, or with the help of a friend: slowly add a tiny bit of the olive oil at a time, whip it until the mixture emulsifies (combines) the yolks and the oil. You’ll be adding about 1/2 teaspoon of oil at a time, continue whisking until all the oil has been added (the aioli should be a palish yellow and very thick), then serve immediately! (If at any point the mixture seems to be refusing the oil – and you can’t seem to get the oil to mix in — try adding just a small amount of cold water (around a teaspoon). Whisk that in, then continue adding the oil.) Keep any leftover aioli in the refrigerator, covered, and use it within a day or two!