Lemon Garlic Aioli With Truffle Oil (Made from Scratch)

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READY IN: 10mins
YIELD: 1 1/4 cup
UNITS: US

INGREDIENTS

Nutrition
  • 2
    egg yolks, free range preferably
  • 12
    teaspoon Dijon mustard
  • 3 -4
    tablespoons lemon juice, freshly squeezed (taste according to preference)
  • 34
    teaspoon sea salt
  • 1
    teaspoon lemon rind, finely minced
  • 1 -2
    garlic, finely minced (taste according to preference)
  • 12
    teaspoon truffle oil
  • 1
    cup vegetable oil
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DIRECTIONS

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