Lemon Garlic Aioli With Truffle Oil (Made from Scratch)

"This absolutely sinful, versatile condiment can be used over fish, as a dip for veggies...or...like the Frech do...served with their french fries. I cracked a new vegetable oil to make sure that I got the freshest final product! Very addicting!!!"
 
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Ready In:
10mins
Ingredients:
8
Yields:
1 1/4 cup
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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
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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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