Lemon Garlic Aioli With Truffle Oil (Made from Scratch)
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 1/4 cup
ingredients
- 2 egg yolks, free range preferably
- 2.46 ml Dijon mustard
- 44.37-59.16 ml lemon juice, freshly squeezed (taste according to preference)
- 3.69 ml sea salt
- 4.92 ml lemon rind, finely minced
- 1-2 garlic, finely minced (taste according to preference)
- 2.46 ml truffle oil
- 236.59 ml vegetable oil
directions
- Combine the yolks, mustard, lemon juice, salt, garlic, rind and truffle oil in the bowl of a food processor. Pour the vegetable oil in a slow, fine stream with the processor running until the mixture beginns to thicken and bind. Be careful not to add the oil to quickly or the mayo could separate.
- Can be made one day ahead of time. Use within 5 days.
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