Lemon Garlic Aioli With Truffle Oil (Made from Scratch)

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Total Time
10mins
Prep
10 mins
Cook
0 mins

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

Nutrition
  • 2 egg yolks, free range preferably
  • 2.46 ml Dijon mustard
  • 44.37-59.16 ml lemon juice, freshly squeezed (taste according to preference)
  • 3.69 ml sea salt
  • 4.92 ml lemon rind, finely minced
  • 1-2 garlic, finely minced (taste according to preference)
  • 2.46 ml truffle oil
  • 236.59 ml vegetable oil

Directions

  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. Can be made one day ahead of time. Use within 5 days.