What Is Truffle Aioli Recipes
HOMEMADE TRUFFLE AIOLI (TRUFFLE MAYO)
Truffle Aioli is a creamy condiment that's easy to make. Spread this homemade truffle mayo onto burgers, sandwiches and seafood for a burst of flavor. Or serve it as a dipping sauce with French fries, onion rings or your favorite vegetables!
Provided by TipBuzz
Categories Sauces
Time 5m
Number Of Ingredients 5
Steps:
- Whisk the mayo, truffle oil, lemon juice and garlic in a small bowl until smooth and creamy.
- Optional: If using a fresh truffle, grate it finely or mince it on a cutting board. Then sprinkle on top of the aioli.
- Use immediately or cover and refrigerate.
Nutrition Facts : ServingSize 1 tablespoon, Calories 28 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 152 mg, Fiber 1 g, Sugar 2 g
TRUFFLE AIOLI (HOMEMADE TRUFFLE MAYO)
Truffle Aioli is the best way to enhance even the most basic recipes like sandwiches, fish, asparagus and more! Truffle Mayo is also great for drizzling or dipping fries and blending into dips.
Provided by Julie Blanner
Categories Sauce
Time 5m
Number Of Ingredients 6
Steps:
- Combine ingredients.
- Blend until smooth.
Nutrition Facts : Calories 93 kcal, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 67 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE AIOLI RECIPE
Steps:
- In a small food processor or cup using an immersion blend, whisk together yolks, lemon juice and zest, and mustard. Pulse, scraping down the sides, until it becomes a pale yellow paste.
- While whisking or while the immersion blender is on, very slowly pour the oil into the yolk mixture. It should start to thicken and combine, but if it it does seperate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- When fully combine, add the garlic and salt, either giving a few more quick pulses or folding in by hand. If you plan to add chives or black pepper, fold them in as well.
- Cover and refrigerate for 1 hour to let flavors marry.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 1447 kcal, Carbohydrate 6 g, Protein 8 g, Fat 157 g, SaturatedFat 24 g, Cholesterol 521 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 128 g, ServingSize 1 serving
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
TRUFFLE AIOLI RECIPE
Steps:
- Add mayo, truffle oil, lemon juice and garlic to a medium bowl, whisking to combine. Season to taste with salt, pepper and more lemon juice. Flavors should be rich and bold. Store aioli in fridge for up to 2 weeks.
TRUFFLE AIOLI
Make and share this Truffle Aioli recipe from Food.com.
Provided by Denver cooks
Categories < 15 Mins
Time 15m
Yield 1 1/2 cup
Number Of Ingredients 6
Steps:
- In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Turn processor on and process until garlic is minced. Turn off processor, scrape down the sides. Return lid to the top. Turn on processor and slowly pour in 3/4 cup of olive oil and then truffle oil until mixture emulsifies. Aioli should be smooth but somewhat thick. If too thin turn food processor back on and pour in remaining olive oil.
- Transfer to bowl. Adjust seasoning with more salt if necessary.
- Serve immediately.
Nutrition Facts : Calories 1032.9, Fat 113.5, SaturatedFat 16.9, Cholesterol 221.3, Sodium 594.5, Carbohydrate 3.8, Fiber 0.2, Sugar 0.6, Protein 3.7
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- Place the yolk in the bottom of a small mixing bowl and whisk until light in color. It will seem like the yolk clings to the sides of the bowl, but enough whisking with actually thicken and lighten the color.
- Add the remaining ingredients except for the oil, and whisk to blend well. Whisking with one hand and pouring with the other, add a tiny bit of the olive oil at a time, whisking to create an emulsion between the yolks and the oil. You should add about ½ teaspoon of oil at a time. Continue until all the oil has been added. The aioli should be pale yellow and quite thick.
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