truffle aioli (fresh truffles or truffle oil!)
Learn how to make real 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
- 1/2 tsp Dijon mustard
- 2 tsp lemon juice
- 1/4 tsp kosher salt, plus more to taste
- 2 tbsp grated fresh black truffle (from about 1/2 oz truffle), plus more if needed
- 3/4 cup neutral oil (such as canola or grapeseed)
- 1/4 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 1/4 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
Find it online: https://www.withspice.com/blog/truffle-aioli/