White Truffle Aioli is an exceptionally flavorful dip or spread ideal for serving with vegetables or spread on sandwiches. Perfect with your burger, roasted potatoes, artichokes, crudites and more. Enjoy!
White Truffle Aioli
Author: Richard Chamberlain, Restaurant at the Little Nell, Aspen
Recipe type: Sauces
- 3 Tablespoons white truffle oil
- 1 teaspoon lemon juice
- 2 egg yolks
- 1 Cup olive oil
- 1 pinch salt
- 1 pinch white pepper
- 1 teaspoon garlic
- In food processor, using medium speed, add egg yolks, garlic, and lemon juice.
- Slowly add truffle oil and olive oil to form an emulsion.
- Season and refrigerate.
CHEF'S NOTE: You may substitute sauteed and chilled domestic mushrooms for the white truffle oil, if necessary.
Use to top “Slow Smoked Beef Tenderloin” (see recipe in this cookbook).