Truffle Garlic Aioli
A creamy garlic aioli flavored with truffle oil and lemon, for topping burgers.
- Prep
- 10min
- Total
- 40min
- Serves
- 8
- Calories
- 200per serving, est.
By Time for Burgers, updated
Starting from store-bought mayonnaise means no raw egg and no emulsion that can break. You're seasoning a sauce, not building one. Three cloves of garlic give it real bite, lemon juice and a little Dijon keep it from tasting flat, and truffle oil adds the earthy aroma.
Truffle oils vary a lot in strength, so add yours in stages and taste as you go. The 30-minute rest matters too, because the garlic needs time to spread through the mayo. Spread it on mushroom or steak burgers, or set it out as a dip for fries.
Truffle Garlic Aioli
Prep 10 min, total 40 min. About 200 calories per serving.
timeforburgers.com/recipes/truffle-garlic-aioli
Serves 8.
Ingredients
Instructions
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In a medium bowl, combine 1 cup mayonnaise, 1 tbsp truffle oil, 3 cloves minced garlic, 1 tbsp lemon juice, and 2 g Dijon mustard.
Whisk together until smooth and well combined.
Season with salt and black pepper to taste.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Stir before serving and adjust seasoning if needed.
Store in an airtight container in the refrigerator for up to 1 week.
Tips
- Mash the garlic to a paste with a pinch of salt using the flat of your knife. Minced pieces leave hot spots of raw garlic in an otherwise smooth sauce.
- Add the truffle oil 5 ml at a time and taste after each addition. Too much turns the sauce harsh and perfumey.
- Taste after the 30-minute chill, not before. The garlic comes forward as it sits, so the sauce may need less adjusting than you'd think.
Substitutions
- White truffle oil instead of black: sharper and more garlicky. Black truffle oil is earthier and milder.
- Vegan: use egg-free mayonnaise; nothing else in the recipe comes from animals.
- Roasted garlic instead of raw: a sweeter, mellower aioli. Squeeze in a whole roasted head in place of the 3 cloves.
Make ahead & storage
Keep it in a sealed jar in the fridge for up to 1 week and stir before using. Like any mayonnaise sauce, it shouldn't sit at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).
