truffle aioli (fresh truffles or truffle oil!)

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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.

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup
  • Category: Dip
  • Method: Blender
  • Cuisine: American
  • Diet: Gluten Free


  • 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


  1. 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.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.