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    You are in: Home / Recipes / Lemon Garlic Aioli With Truffle Oil (Made from Scratch) Recipe
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    Lemon Garlic Aioli With Truffle Oil (Made from Scratch)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Abby Girl's Note:

    This absolutely sinful, versatile condiment can be used over fish, as a dip for veggies...or...like the Frech do...served with their french fries. I cracked a new vegetable oil to make sure that I got the freshest final product! Very addicting!!!

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    Ingredients:

    Yield:

    1/4 cup

    Units: US | Metric

    • 2 egg yolks, free range preferably
    • 1/2 teaspoon Dijon mustard
    • 3 -4 tablespoons lemon juice, freshly squeezed (taste according to preference)
    • 3/4 teaspoon sea salt
    • 1 teaspoon lemon rind, finely minced
    • 1 -2 garlic, finely minced (taste according to preference)
    • 1/2 teaspoon truffle oil
    • 1 cup vegetable oil

    Directions:

    1. 1
      Combine the yolks, mustard, lemon juice, salt, garlic, rind and truffle oil in the bowl of a food processor. Pour the vegetable oil in a slow, fine stream with the processor running until the mixture beginns to thicken and bind. Be careful not to add the oil to quickly or the mayo could separate.
    2. 2
      Can be made one day ahead of time. Use within 5 days.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Garlic Aioli With Truffle Oil (Made from Scratch)

    Serving Size: 1 (363 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2127.7
     
    Calories from Fat 2039
    95%
    Total Fat 226.6 g
    348%
    Saturated Fat 31.2 g
    156%
    Cholesterol 332.0 mg
    110%
    Sodium 1797.9 mg
    74%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.0 g
    8%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    truffle oil

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