Truffle Aioli

Truffle Aioli

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Jason McClure, Executive Chef, Sazerac Restaurant & Bar, Seattle
The National Culinary Review, March 2012


2 eggs
ΒΌ cup champagne vinegar
2 T. grain mustard
1 cup olive oil
1 T. truffle oil
Salt and pepper, to taste


Method: Put eggs, vinegar and mustard in blender; combine on low speed. Slowly add olive oil. Finish with truffle oil. Add salt and pepper, to taste.


2 cups


Sauce/Dressing/Rub, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals