YIELD: 1 ½ cups PREP TIME: 10 minutes
- 2 egg yolks (use pasteurized eggs)
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- ½ teaspoon white truffle salt
- ¾ to 1 cup olive oil (use first cold press olive oil if available)
- 3 tablespoons truffle oil
In a food processor combine egg yolks, lemon juice, minced garlic, and truffle salt. Put lid on processor and process ingredients until blended. Turn off processor, scrape down sides of processor bowl with a spatula, then put lid on processor. Turn on processor and slowly drizzle ¾ cup of olive oil, followed by truffle oil until mixture emulsifies into a soft custard-like consistency. If the aioli is too thin add additional olive oil. Adjust to taste by adding additional truffle salt or minced garlic as desired.
White Truffle Salt
Serve immediately or store in a closed container in the refrigerator and use within a few days. Pasteurized eggs are used in this recipe to reduce the risk for food-borne illness. You can substitute black truffle salt for a slightly earthier flavor.
This aioli pairs wonderfully with roasted vegetables, like potatoes and asparagus, and milder tasting seafood such as crab cakes.