Oh, the scent! It’s no wonder truffles are irresistible. Using truffle oil is the least expensive way to add this luxury ingredient to a menu. This wonderful Truffle Aioli is yet another riff on fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 large egg, at room temperature
2 cloves garlic, pressed or minced
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
1/2 cup (250 mL) each: canola oil, truffle oil
In this order, add egg, garlic, lemon juice, salt, pepper and canola oil to tall, narrow beaker. Place blade of immersion blender over yolk, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients are almost emulsified. Add truffle oil, turn on blender, quickly pull it upwards until thick, creamy aioli forms, then immediately turn it off. Stir in remaining small streaks of oil.
Use immediately. Or transfer to small storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
- Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
- For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding the remaining ingredients, particularly the acidic lemon juice.
- Truffle oil is usually made with extra virgin olive oil, which contains healthful but bitter polyphenols in a protective coating of fatty acids. A blender, food processor or other vigorous mixing squeezes out the polyphenols and releases the bitterness. That’s why the oil in this recipe is added in stages. If your truffle oil is prepared with a neutral refined oil, you can add all the oil to the beaker at once.
- You can store homemade aioli in the fridge up to 4 days.
Credit: Susan Sampson
Tested in Imperial