Ingredients:

  • 1 large egg yolk (about 18 g)
  • 1 teaspoon Dijon mustard (5 g)
  • 1 cup neutral oil (canola or grapeseed) (240 ml)
  • 2 tablespoons truffle oil (30 ml)
  • 1 clove garlic, minced (about 3 g)
  • 1 tablespoon lemon juice (15 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Gather all ingredients and ensure they are at room temperature for easier emulsification.
  2. In a mixing bowl, whisk together the egg yolk and Dijon mustard until well combined.
  3. Slowly drizzle in the neutral oil while whisking continuously to create an emulsion. Begin with a few drops, gradually increasing the flow as the mixture thickens.
  4. Add in the minced garlic, lemon juice, and truffle oil. Whisk until smooth.
  5. Taste and season with salt and freshly ground black pepper according to your preference.
  6. Transfer the aioli to an airtight container and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  7. Enjoy your Truffle Aioli with your favorite dishes!