Garlic Aioli
Recipes

Spectacular Truffle Garlic Aioli

Aioli is French for garlic-flavored homemade mayonnaise. If you can’t find truffle-infused oil, use olive oil and replace a teaspoon to a tablespoon of the olive oil with pure truffle oil. You can find truffle oil with the other oils in the grocery store, and it is a bit expensive but the taste is out of this world.

Use on sandwiches, fish, crab cakes, French fries, baked potatoes, vetetables,etc. I make a mushroom pizza and when it comes out of the oven, I drizzle a little over the top. Spectacular!

Can be made in a food processor or by hand.garlic-545223__180

Ingredients:

  • 1 large egg yolk
  • 1 clove garlic, chopped to a paste
  • ¼ teaspoon salt
  • ½ teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ¼ cup olive oil
  • ¼ cup olive oil infused with truffle oil

Directions:

  1.  Place the yolk in the bottom of a small mixing bowl and  whisk until light in color. It will seem like the yolk clings  to the sides of the bowl; but enough whisking with  actually thicken and lighten the color.
  2.  Add the remaining ingredients except the oil, and whisk  to blend well. Whisking with one hand and pouring with  the other, add a tiny bit of the olive oil at a time,  whisking to create an emulsion between the yolks and  the oil. You should add about ½ teaspoon of oil at a  time. Continue until all the oil has been added. The aioli  should be pale yellow and quite thick.

Can use right away or keep in the refrigerator, covered for about two days. I like to keep mine in a small plastic squirt bottle with the top on it for easy pouring.

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