Black Truffle Aioli

Unlike one-note recipes that just stir truffle oil into mayo, this Truffle Aioli builds flavor with garlic, Dijon mustard, and lemon for a luxurious spread that’s fantastic with everything from French fries to shellfish.

I fell in love with truffles when I lived in Paris, where occasionally you could find black truffles in the farmers' markets—for an obscene amount of money, of course. A more reasonably priced option for your truffle fix though is truffle oil, which gives you that same seductive flavor in a shelf-stable form. I love a bit of truffle oil drizzled over soft-scrambled eggs or tossed with steamed green beans, but using it to make homemade mayonnaise is magic.

And trust me—during my 10+ years as a personal chef, I learned that a simple condiment like this Truffle Aioli can transform a meal. With this recipe, I’ll show you how to build flavor from the ground up: making a silky emulsion by hand that includes earthy truffle oil. The result is restaurant-worthy decadence easy enough to make in your own kitchen.

Why You'll Love This Truffle Aioli

• Surprisingly easy to make! This recipe combines my technique for homemade mayo with truffle oil flavoring. Though I love my Hellman’s for most regular uses, every now and then I like to make my own mayonnaise from scratch. All you need is a whisk!
• Delicious condiment for so many different foods. Use truffle mayonnaise as a dip with chilled shellfish or steamed vegetables, or serve it as a topping for a bouillabaisse or other fish stew. (Or, just smear some on a baguette slice and stuff in your mouth, as I did as soon as I finished whisking.) 

What is Truffle Aioli?

In the past, aioli referred to a very traditional emulsion of garlic with olive oil. Today, the word aioli is used almost interchangeably with mayonnaise. It usually refers to a mayonnaise (homemade or not) that is mixed with garlic, but is now also used to describe mayonnaise mixed with all sorts of spices or other ingredients. Truffle aioli adds truffle flavoring in the form of truffle oil, though you could also add in grated truffle or replace the salt with truffle salt. The result is an earthy sauce that great for dipping or spreading on sandwiches or burgers.

Truffle Mayo Ingredients

• Vegetable Oil: Using vegetable oil to make mayonnaise gives you the most mild flavor. Alternatively, you could use grapeseed oil or sunflower oil. If you wanted to add in some olive oil flavor, I would recommend using half olive oil and half vegetable oil so that the olive oil flavor does not overshadow the truffle oil.
• Truffle Oil: Many truffle oils are artificially flavored, and not as delicious as oil made from real truffles. You can sometimes find black truffle oil and white truffle oil at specialty grocery stores, and on Amazon (such as this white truffle oil). Oliviers and Co. also sells high-quality truffle oils and salts, and they ship within the United States.
• Egg: This recipe does include a raw egg yolk, so look for pasteurized eggs if this is a concern for you.

How to Make Truffle Mayonnaise

Whisk together 1 egg yolk, 1 teaspoon dijon mustard, 1 teaspoon fresh lemon juice, and ¼ teaspoon kosher salt in a small-medium bowl. I like to use a glass bowl so you can really see what is happening.

In a measuring cup with a spout, combine 1 tablespoon truffle oil and ¾ cup neutral oil. Very slowly, begin to drip the oil into the bowl with the egg mixture, whisking constantly and vigorously.

You are making an emulsion, and emulsions are very tricky. At the beginning, you must literally add the oil drop by drop, making sure it is incorporated before adding more.

The mixture will thicken and lighten little by little at first, and then faster and faster.

Once you have added about ¼ cup of the oil, you can speed up the rate at which you are adding the oil. Continue to whisk constantly, taking a break if your arm tires. If your bowl is moving around a lot, try putting a damp kitchen towel under it.

After you have added about ½ cup, you can speed up even more until all the oil is incorporated.

If your black truffle aioli is too thick, add a teaspoon of water at a time to loosen it up to what you desire. Whisk in a clove of minced garlic and let sit for at least 10 minutes, to allow the flavors to meld. 

Tips For Making Black Truffle Aioli

Want an easier way to make truffle aioli? If you avoid eating raw egg yolks or just really don’t want to make your own mayonnaise, you can also make a faster truffle aioli.

Just whisk ¾ to 1 cup of mayonnaise with a tablespoon of truffle oil, a minced garlic clove, and a bit of lemon juice. You may find the texture to be a little looser than you prefer if you use this method, but it still works! 

Or, try this easy aioli recipe that features lemon and garlic flavors.

What about using a food processor to make aioli? If you are already a home mayonnaise-maker and are on Team Food Processor/Blender/Immersion blender, I salute you. You can absolutely use that technique with this recipe and just add in the truffle oil. Me, I seem to have about a 50% success rate with using a machine to make mayonnaise.

As a result of throwing out several machine-made attempts amid a stream of impolite words, I am now 100% Team Hand Whisk. Yes, it takes a while. Yes, your arm will tire of whisking. But it is much much less easier to mess up as you can see exactly what you are doing.

🧐 Recipe FAQs

How to Use Truffle Aioli

Use truffle aioli instead of mayo to make a next-level chicken salad or egg salad dish. May I suggest this Egg Salad with Bacon recipe? Or, use it as a spread on your sandwich du jour. Blend it into mashed potatoes or serve on top of a potato frittata.

Mix it with some dijon mustard and serve as a sauce for crab cakes. Aioli makes a fantastic dip for a crudité platter, or for a bowl of chilled shrimp. Steam artichokes and dip their leaves in truffle aioli sauce to eat, or serve with Roasted Artichokes.

Or serve truffle dip with Baked Potato Wedges or sweet potato fries instead of ketchup. Toss it with steamed green beans or asparagus. In the South of France, a bowl of bouillabaisse often comes with baguette toasts slathered with aioli. It’s fantastic as is, but serving with a truffle aioli instead takes that dish right over the top. 

More Like This Truffle Aioli Recipe

Now that you know how to make homemade aioli, it's time to try your hand at other flavors. Here are some of my favorites:

If you try this easy truffle mayo recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me.

And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!

📖 Recipe

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save This!

By submitting this form, you consent to receive emails from Vanilla Bean Cuisine.

Truffle Mayonnaise

Chef Molly Pisula

Truffle aioli, or truffle mayo, makes a delicious dip for shellfish or vegetables. Just include truffle oil and garlic when whisking together homemade mayo!

4.93 from 51 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Side

Cuisine French

Servings 5

Calories 382 kcal

Equipment

TRUFF Oil - Black Truffle Infused Olive Oil - Gourmet Dressing, Seasoning, Marinade, or Drizzle, Non-GMO, Gluten-Free, 6 fl.oz.

Ingredients

  

1x2x3x

• 1 egg yolk room temperature
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• ¼ teaspoon kosher salt
• 1 tablespoon truffle oil black truffle preferred
• Up to ¾ cup neutral oil such as vegetable oil or grapeseed oil
• 1 garlic clove minced or grated

Cook ModePrevent your screen from going dark

Instructions

 

• Whisk together egg yolk, dijon mustard, lemon juice, and salt in a small-medium bowl. I like to use a glass bowl so you can really see what is happening.
• In a measuring cup with a spout, combine the truffle oil and neutral oil.
• Very slowly, begin to drip the oil into the bowl with the egg mixture, whisking constantly and vigorously. You are making an emulsion, and emulsions are very tricky. At the beginning, you must literally add the oil drop by drop, making sure it is incorporated before adding more.
• The mixture will thicken little by little at first, and then faster and faster. Once you have added about ¼ cup of the oil, you can speed up the rate at which you are adding the oil.
• Continue to whisk constantly, taking a break if your arm tires. If your bowl is moving around a lot, you can try stabilizing it by placing it on top of a damp kitchen towel. After about ½ cup of oil has been added, you can speed up even more until all the oil is incorporated.
• If the aioli is too thick, add a teaspoon of water at a time to loosen it up to what you desire.
• Whisk in the minced garlic and let sit for at least 10 minutes, to allow the flavors to meld.

Video

Notes

This recipe includes a raw egg yolk, so look for pasteurized eggs if this concerns you.

Truffle Aioli will keep up to 3-4 days in an airtight container in the refrigerator.

Nutrition

Calories: 382kcalProtein: 1gFat: 43gSaturated Fat: 3gPolyunsaturated Fat: 37gCholesterol: 37mgSodium: 145mg

Tried this recipe?Let us know how it was!

Instagram Users: Now that you've made this truffle aioli recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!

More About Molly

Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!

Learn more about me →