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Silky Black Truffle Aioli Recipe

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3.9 from 87 reviews

This Silky Black Truffle Aioli is a luxurious, creamy sauce that combines the earthy aroma of fresh black truffles with the rich texture of a traditional aioli. Perfect for elevating sandwiches, roasted vegetables, or grilled seafood, this aioli is made from scratch using egg, garlic, lemon juice, and a blend of neutral and olive oils, resulting in a smooth and decadent condiment.

Ingredients

Aioli Base

  • 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

Flavor and Oils

  • 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

  1. Prepare the Garlic Paste: Begin by peeling and finely mincing the garlic clove, then mash it into a smooth paste using the side of a knife or the back of a spoon. Divide the paste into two portions, reserving one for incorporation into the aioli and the other to enhance the truffle flavor.
  2. Mix the Base Ingredients: In a medium bowl, combine the large egg, ½ of the garlic paste, Dijon mustard, lemon juice, and ¼ tsp kosher salt. Whisk these ingredients together vigorously until fully combined and slightly frothy, providing a base for emulsification.
  3. Emulsify with Oils: Slowly drizzle in the neutral oil while continuously whisking the egg mixture to create an emulsion. Start with a few drops at a time, gradually increasing to a steady stream as the mixture thickens. Once about three-quarters of the neutral oil is incorporated and the mixture is thick, slowly add the olive oil in the same manner while whisking, until all the oil is incorporated and the aioli is smooth and creamy.
  4. Add Truffle and Adjust Flavor: Fold in the grated fresh black truffle and the remaining garlic paste to the aioli. Stir gently to evenly distribute the earthy truffle flavor without breaking the emulsion. Taste the aioli and adjust seasoning with additional salt or lemon juice if desired.
  5. Chill and Serve: Transfer the aioli to a clean container, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up slightly. Serve chilled as a dip, spread, or accompaniment to your favorite dishes.

Notes

  • Use fresh, high-quality black truffles for the best flavor and aroma.
  • Make sure the egg is at room temperature to help with emulsification.
  • If you are concerned about raw eggs, use pasteurized eggs or an egg substitute suitable for aioli.
  • The aioli can be stored in the refrigerator for up to 3 days in an airtight container.
  • Adjust the garlic and truffle quantities to taste for a milder or more intense flavor.

Find it online: https://justsosavory.com/silky-black-truffle-aioli-recipe/