Truffle Aioli
By Sur La Table
Truffle Aioli
By Sur La Table
Yield/Serves:
Makes 4 servings
1 large egg yolk
1 large garlic clove, minced
1 teaspoon water
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon fresh lemon juice, plus more as needed
Black truffle salt and freshly ground black pepper
1 large garlic clove, minced
1 teaspoon water
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon fresh lemon juice, plus more as needed
Black truffle salt and freshly ground black pepper
WATCH HOW TO MAKE THE RECIPE HERE>>
Traditionally, garlic is the only aromatic in an aioli. However, it is common in modern cooking to add a variety of flavors and ingredients to this delicious sauce for endless customization options.
To prepare the aioli: To a medium mixing bowl add egg yolk, garlic, and water; whisk together. To a small liquid measuring cup add olive oil and vegetable oil, and whisk to combine. While whisking the egg mixture vigorously, add oil slowly to form an emulsion. Continue whisking and slowly drizzling in the oil to form a thick sauce. Taste and adjust seasoning with lemon juice, black truffle salt, and pepper. Cover and keep refrigerated until ready to use.
Traditionally, garlic is the only aromatic in an aioli. However, it is common in modern cooking to add a variety of flavors and ingredients to this delicious sauce for endless customization options.
To prepare the aioli: To a medium mixing bowl add egg yolk, garlic, and water; whisk together. To a small liquid measuring cup add olive oil and vegetable oil, and whisk to combine. While whisking the egg mixture vigorously, add oil slowly to form an emulsion. Continue whisking and slowly drizzling in the oil to form a thick sauce. Taste and adjust seasoning with lemon juice, black truffle salt, and pepper. Cover and keep refrigerated until ready to use.