Homemade Truffle Aioli

Creamy, rich sauce with just the right savory truffle and mayo flavor that's easy to make. Get ready to dip, slather and drizzle homemade truffle aioli on all the things!

Course Sauces

Cuisine American

Keyword homemade truffle aioli, how to make truffle aioli, truffle mayo, truffle sauce

Prep Time 5

Total Time 5

Servings cup

Calories 2017kcal

Author Lauren

Ingredients

1 large egg room temperature
½ teaspoon ground mustard
1 tablespoon white vinegar
¼ teaspoon salt plus more to taste
½ cup canola oil or any other neutral-tasting oil
½ cup truffle oil
1 teaspoon lemon juice

Instructions

Blend. In a food processor, blend the egg on high for 20 seconds. Add the ground mustard, vinegar, and salt. Cover and blend on high speed for another 20 seconds.
Slowly add oil. Scrape down the sides of the food processor. On low speed, add a few drops of oil at a time until the mixture thickens. Increase the speed to high and add the oil in a very slow, steady stream.
Season to taste. Scrape down the sides of the food processor again. Add lemon juice and salt to state and blend on high speed for 5 to 10 seconds to incorporate. Store in an airtight container in the refrigerator for up to two weeks.

Notes

For best results and thick creamy aioli, use room temperature ingredients especially the egg.
The addition of lemon juice and extra salt is up to you.
Store in the fridge for up to two weeks.

Nutrition