Black Truffle Aioli Recipe| Sur La Table Recipes

Prepare a damp kitchen towel and roll it into a rope to create a ring on the cutting board.

Nestle a large bowl into the damp towel ring to stabilize it while whisking.

Add 1 egg yolk to the bottom of the bowl.

Use a microplane to grate 1 garlic clove directly over the egg yolk.

Add a little bit of water to the bowl and whisk to break up the yolk and combine ingredients.

In a measuring cup, mix together 1/2 cup of olive oil and vegetable oil.

Start drizzling the oil into the egg yolk mixture very slowly, almost in droplets, while whisking continuously.

Once the mixture becomes pale and fluffy, begin to stream the oil in a little faster.

Scrape down the sides of the bowl as needed while whisking until the oil is fully emulsified into the mixture.

Season the aioli with truffle salt, starting with about 1/8 to 1/4 teaspoon.

Add lemon juice to the mixture to balance the richness and thin out the aioli.

Taste the aioli and adjust seasoning with more truffle salt if necessary, whisking to combine after each addition.

Once satisfied with the flavor, pour the aioli into a dish or cover it to refrigerate for a couple of days.

Equipment Needed

Spice Level:

Allergens