Lemon Garlic Aioli With Truffle Oil (Made from Scratch)

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!!!

• Ready In: 10 mins
• Yields: 1 1/4 cup

Ingredients

• 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. 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.