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.
- 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
- 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.
- 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.