Truffle Aioli Sauce Recipe

Liliana Knigin

| September 30, 2015 |

Perfect to pair with our Shoestring Truffle Fries , or with a juicy burger, our garlic Truffle Aioli is creamy and delicious, and incredibly easy to make. Use it immediately or keep it in the fridge for about 4 days in a covered container.

Prep Time: 7 minutes
Cook Time:
Total Time: 7 minutes
Yield: 1 cup

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Truffle Aioli Sauce Recipe

Ingredients

1 large egg
2 tbsp. black truffle oil
1 tbsp. garlic powder
2 tbsp. lemon juice
½ tsp. truffle salt
1 cup peanut oil

Directions

In a blender, combine egg, truffle oil, lemon juice, garlic powder and peanut oil. Blend until thick. Season with truffle salt. Use or refrigerate until needed (will keep for 4 days).

This recipe is found in:
Recipes by Ingredient: Truffle Recipes
Recipes by Course or Meal: Appetizers and Side Dishes, Breakfast and Brunch Recipes
Recipes by Cuisine: French Recipes
Recipes by Season: Fall Recipes

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Author

Liliana Knigin

A foodie with a knack for creating elegant recipes, Liliana has been crafting some of our most delicious recipes for over 20 years.

Questions and Answers

Q:Can this sauce be placed in the bowl of a double boiler so you're not eating a raw egg? (Far too many salmonella scares lately.)

A:We recommend using pasteurized eggs or just pasteurized egg yolks, which can be bought in the store. You can also pasteurized the eggs before using them.