Truffle aioli is thick, silky, and packed with deep truffle flavor and sweet garlic. A squeeze of lemon and a touch of Dijon cut through the richness—it’s the kind of spread you’ll want to slather on everything.
Homemade aioli is pure kitchen magic. With a few simple ingredients and a blender, you can make a luscious spread that takes sandwiches, roasted potatoes, salads, and snack boards to the next level. Make it a black truffle aioli and you’re really set to impress.
This is a recipe for real aioli with real truffles. It’s not truffle oil mixed into mayonnaise— because honestly, who needs a recipe for that?
I want to show you the beauty of homemade aioli: the way an emulsion comes together in your blender, transforming what looks like a hopeless oily mess into something thick, silky, and incredibly flavorful. You’ve got this.
Fresh truffles are earthy, umami-rich, and gently smoky—subtle and complex in a way truffle oil just isn’t (I swear it smells like canned corn). Grated into garlicky aioli, they turn it into something decadent. Whatever you do, don’t make this without a loaf of really good crusty bread on hand—you’ll want to swipe and savor every last bit
Personally, I love love love a dinner of truffle aioli, torn bread, and a garlicky gigante bean salad or a warm kale salad. It feels indulgent and tastes delicious, but it's so simple. Just great ingredients with plenty of space to shine—that’s the beauty of Italian cooking.
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here's how to make truffle aioli:
a few tips for making truffle aioli:
- Drizzle the oil slowly. This is key to building a strong emulsion—don’t rush it. Once it starts to thicken, keep streaming in oil steadily. Too much blending can break it, especially with a high-powered blender.
- Set a timer. One minute of blending helps you stay on track and adjust your drizzling speed as needed.
- Start small with garlic. Mince and mash a clove with kosher salt, then add a tiny bit of paste at a time. You can always add more—but too much and it’s a goner.
- Storage. Keep your aioli in an airtight container in the fridge for up to 5 days. Don’t freeze—it’ll break.
- If you splurge on a fresh truffle, use the scraps in my black truffle butter recipe to make the most of it. Or go all in with homemade truffle pasta!
Silky Black Truffle Aioli
Learn how to make real black truffle aioli in a blender, using fresh eggs, neutral oil, garlic and black truffles. You can use truffle oil or truffle pate, too! It’s a rich, luxurious dip for crudites and sandwiches.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Dip
- Method: Blender
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 large egg
- 1 small garlic clove, mashed into a smooth paste, divided
- ½ tsp Dijon mustard
- 2 tsp lemon juice
- ¼ tsp kosher salt, plus more to taste
- 2 tbsp grated fresh black truffle (from about ½ oz truffle), plus more if needed
- ¾ cup neutral oil (such as canola or grapeseed)
- ¼ cup olive oil
Instructions
- Place the whole egg in a heat-proof bowl and pour boiling water over top. Let sit 1 minute. Pour off water and crack egg into a blender or small food processor.
- Add ¼ tsp garlic paste, mustard, lemon juice, 1 teaspoon water, salt and grated truffle. Blend until combined and frothy.
- With the blender on medium-low speed, add the neutral oil then the olive oil in a thin and slow stream until the aioli is thick (this should take about a minute). Taste, use a spoon to stir in more salt, garlic or grated truffle, to taste.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 tbsp
- Calories: 125
- Sugar: 0g
- Sodium: 29mg
- Fat: 14g
- Saturated Fat: 1.3g
- Unsaturated Fat: 12.3g
- Trans Fat: 0g
- Carbohydrates: 0.2g
- Fiber: 0g
- Protein: 0.4g
- Cholesterol: 12mg
Recipe originally posted January 9, 2023. Updated July 19, 2025.
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