Prep 15 mins
Cook 0 mins
Great dip for french fries or even artichokes.
- 3 garlic cloves
- 1⁄2 teaspoon kosher salt
- 1⁄2 lemon, juice of
- 2 egg yolks
- 3⁄4-1 cup olive oil
- 3 tablespoons white truffle oil
- In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Turn processor on and process until garlic is minced. Turn off processor, scrape down the sides. Return lid to the top. Turn on processor and slowly pour in 3/4 cup of olive oil and then truffle oil until mixture emulsifies. Aioli should be smooth but somewhat thick. If too thin turn food processor back on and pour in remaining olive oil.
- Transfer to bowl. Adjust seasoning with more salt if necessary.
- Serve immediately.