Truffle Aioli is an incredibly simple recipe to prepare and will elevate your meals to a whole new level of deliciousness! You need just 5 ingredients and a few minutes to whip up a batch to use on burgers, fries, seafood, vegetables and just about anything else you can imagine!
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Aioli, and all of its different variations, has been popping up everywhere from high-end, fancy restaurants to the appetizers on the menu at local breweries. You can easily make your own at home, including this simple recipe for Truffle Aioli.
Classic aioli is made with raw eggs. Since it can be incredibly hard to find whole eggs that have been pasteurized so that they are safe to consume without cooking, this recipe is made with mayonnaise. Using mayonnaise also makes the recipe much, much easier to prepare.
This recipe also calls for truffle zest (or powder) rather than oil. I received a tiny packet of truffle zest in a meal kit box and absolutely loved it. It’s not too expensive and makes it so easy to add truffle flavor to any recipe. Truffle oil can be difficult to add to certain recipes, contains extra fat and calories, and many brands don’t contain any actual truffles.
Why This Recipe Works
This is such a quick and easy recipe to prepare. You only need 4 ingredients and just a few minutes to whisk them all together.
You can easily adjust any of the ingredients to suite your own tastes. Aioli is also naturally low carb and gluten free.
There are endless amounts of ways to use aioli. Try it on burgers and sandwiches, as a dip for fries or vegetables like cauliflower or zucchini, with seafood like fish cakes, or even as a drizzle over tacos.
Step-By-Step Instructions
Ingredients
- 1/4 cup mayonnaise: use a good quality mayonnaise since this is the base for the entire recipe.
- 1 clove garlic (minced): freshly minced garlic will give you the best flavor.
- 2 teaspoons lemon juice: freshly squeezed lemon juice is going to give you the best flavor.
- 1 teaspoon lemon zest
- 1/4 teaspoon truffle powder: I absolutely love Sabatino Tartufi Truffle Zest. This is a small amount of truffle powder. Because truffle powder has a somewhat strong flavor, it’s best to start small and add more until you reach the desired amount of truffle flavor you want.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Zest and juice a lemon. Mince the garlic.
Create!
Whisk together the mayonnaise, garlic, lemon juice, lemon zest, and truffle powder in a small bowl until well blended.
Taste and adjust the seasonings.
Present!
Serve, as desired.
Tips and Techniques
- Use a good quality mayonnaise. If you follow a strict keto diet, be sure to use a mayonnaise that does not contain soy, like Sir Kensington’s Avocado Oil Mayonnaise.
- Use fresh garlic and lemon juice for the best flavor. This recipe can be made with jarred garlic and lemon juice, but the flavor will be slightly different.
- Start with a small amount of truffle powder, adding more gradually, if desired.
- Store leftover aioli in an airtight container in the refrigerator. Consume within 2-3 days.
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Truffle Aioli
Ingredients
- 1/4 cup mayonnaise
- 1 clove garlic (minced)
- 2 teaspoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/4 teaspoon truffle powder
Instructions
- Whisk together the mayonnaise, garlic, lemon juice, lemon zest, and truffle powder in a small bowl until well blended.1/4 cup mayonnaise, 1 clove garlic, 2 teaspoons lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon truffle powder
- Taste and adjust the seasonings, as desired.
Notes
Tips and Techniques
- Use a good quality mayonnaise. If you follow a strict keto diet, be sure to use a mayonnaise that does not contain soy, like Sir Kensington’s Avocado Oil Mayonnaise.
- Use fresh garlic and lemon juice for the best flavor. This recipe can be made with jarred garlic and lemon juice, but the flavor will be slightly different.
- Start with a small amount of truffle powder, adding more gradually, if desired.
- Store leftover aioli in an airtight container in the refrigerator. Consume within 2-3 days.
