White Truffle Aioli

Sarah MickeyAll Recipes, Egg Recipes, Fresh & Frozen Truffle Recipes, Meat, Poultry, and Seafood Sauce Recipes, Oil Recipes & Techniques Leave a Comment


While the basics of making mayonnaise and aioli are already covered elsewhere on this blog, this recipe is so decadent, so fabulous that we just had to give it a special place of honor.  If you ever wondered how you could make our specialty burgers even more incredible, or you want to blow your foodie friends’ minds by serving them sandwiches spread with the world’s most gourmet mayonnaise (it was amazing with this braised beef sandwich recipe)…this is the recipe for you.

1 tsp Dijon mustard
1 tsp champagne vinegar
2 egg yolks
1/8th oz white alba truffles (could also substitute white Oregon truffles)
1 cup of oil (we used ½ cup olive oil & ½ cup grape seed oil)
Portuguese sea salt to taste


1. Put the mustard, vinegar, egg yolks, truffles and 1 large pinch of salt in the food processor. Blend until combined and the eggs have reached the ribbon stage (lighter in color, and when drizzling some on to itself layers pile up briefly on the surface of the egg).

2. Slowly begin to drizzle in the oil(s) while running the processor until a smooth mayonnaise consistency is reached.

3. Taste for seasoning, and add more vinegar if needed and salt to taste.


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Truffle Recipes
Oil Recipes

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