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.
Servings 2 Cups
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.