The Pantry Series: Garlic Truffle Aioli

This blog post is really 2 recipes in 1. It is not a traditional aioli, made only with mashed garlic, oil, and salt, but rather a flavoured mayonnaise, which is a frequented alternative that’s become synonymous with the original. So with some slight adjustments, this recipe can be either a basic mayo, truffle garlic aioli, or really any other aioli flavour you want to experiment with! 

When it comes to homemade mayonnaise, I’m just not a fan of the popular techniques. Blender and food processor methods have never worked for me, as the blades of my equipment are too high off the base of the bowl for them to properly emulsify the egg yolks in the early stages. Even with an immersion blender, it’s important to have a small enough beaker to properly submerge the blade into the yolks at the beginning. With mayonnaise, it’s of the utmost importance that your eggs have the opportunity to emulsify before too much oil is added. There’s nothing worse than realizing your mayonnaise is a flop, after you’ve already incorporated a sizeable amount of oil… especially if you’re using oil of a higher quality. 

Despite all the other methods available, I still prefer to use my hand-mixer (egg beaters) when making mayonnaise. It’s the most fool-proof method I’ve encountered, and gives me the most control. If you have equipment that has already produced a successful end result, don’t hesitate to stick to your method while using this recipe!

Here are a few tips when it comes to making mayonnaise… or in this case aioli!

1. Use a relatively heavy bowl and place a flat damp cloth underneath, to help it from sliding around on the countertop while your hands are busy. This is also a good trick to use under your cutting-board. Safety first!

2. Emulsify. I like to beat the eggs for about a minute before adding the vinegar, water, and salt. Then I beat that mixture for another minute or so, before the addition of any oil.

3. Pour the oil slowly. A liquid measuring cup works best, as the spout allows you to control a very thin-stream. This is most important right at the start, but if you don’t have something with a spout, you can spoon the oil into the bowl at the beginning. Particularly at the start, try to add only about 1 tsp of oil at a time, and take breaks to beat thoroughly when needed. This isn’t a race. 

4. Season to taste. I think my most frequented mistake when I started making mayonnaise/aioli was under-seasoning. Add the Dijon, lemon, and garlic in small amounts at the end, as they can be quite strong, but be sure to add enough salt. Use your judgement, but when under-salted, I actually find it can be quite unpleasant. You might be surprised how important the salt is in balancing the heaviness of the oil, and bringing together the rest of the flavours. For this reason, I always incorporate a generous pinch in the very beginning, and more to taste at the very end.

5. Let it rest. It’s nice to give your aioli a bit of time to marinade in all of its flavours. It will become more cohesive with time, so pop it the fridge for a few hours or overnight. 

Print Recipe

Garlic Truffle Aioli

A rich and indulgent play on classic mayonnaise! Adjust this recipe to incorporate your own flavourful twist, or keep it simple with a basic mayo.

Course Dips and Spreads, Pantry Items

Keyword Aioli, Garlic, Garlic Truffle Aioli, Mayonnaise, Truffle

Servings 2 Cups

Author Alexandra Joy

Ingredients

• 2 egg yolks
• 1 Tbsp White Vinegar
• 1 Tbsp Water
• 1 1/4 Cup Almond Oil, or other neutral-tasting oil (1 1/2 cups if not using truffle oil)
• 1/4 Cup Truffle Oil, omit for basic mayonnaise
• 1/2 Tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 1 Clove Garlic, minced and mashed into a paste (omit for basic mayonnaise)
• Salt to taste

Instructions

• Place a medium-sized heavy bowl over a flat damp rag for stability. Add the two egg yolks, and beat on high with a hand-mixer for about a minute.
• Add the vinegar, water, and a generous pinch of salt, and beat for another minute. The mixture will foam and thicken slightly.
• Very slowly, pour a thin stream of the almond oil (or preferred neutral oil) as close to the hand-mixer as possible, angling the beaters slightly to make it easier. It’s important that the oil is constantly being incorporated into the egg, and not pooling. Take breaks from pouring as needed, in order to beat the mixture vigorously. When in doubt, go slower.
• NOTE: The addition of the truffle oil is optional, and the amount can be adjusted to taste. Whatever measure of truffle oil that is not used, can be replaced with the neutral oil, or left out if you’re happy with the consistency.
• Once all the almond oil has been incorporated, continue the same process with the truffle oil.
• Once the oil is all incorporated, mix in the Dijon, lemon juice, and minced garlic. Finish by salting to taste and leave to rest in the refrigerator for a few hours, so the flavours have a chance to set.
• Enjoy!

Notes

Use this recipe as a base for mayonnaise, plain garlic aioli, or garlic truffle aioli, or feel free to substitute different flavours to make it your own.