Rosemary Truffle Aioli
This Rosemary Truffle Aioli is a rich, creamy condiment with the deep, earthy flavor of truffle oil and the fresh aroma of rosemary. Its velvety texture and balanced seasoning make it perfect for burgers, fries, or roasted vegetables. Easy to prepare, this gourmet aioli brings a touch of luxury to any dish.
Servings: 4 people
Calories: 190kcal
Cost: $5
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Garlic press For mincing garlic
- 1 Microplane grater For lemon zest
Ingredients
- 1 large Egg yolk Room temperature
- 2 cloves Garli Minced
- 1 tbsp Lemon juice Fresh
- 1 tsp Dijon mustard
- 1/2 cup Neutral oil (canola or vegetable)
- 2 tbsp Truffle oil
- 1 tbsp Fresh rosemary Finely chopped
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Lemon zest
Instructions
- In a medium bowl, whisk together the egg yolk, minced garlic, lemon juice, and Dijon mustard until well combined.
- Slowly drizzle in the neutral oil while whisking constantly to create an emulsion.
- Once the mixture becomes thick and creamy, add the truffle oil in a thin stream while continuing to whisk.
- Fold in the chopped rosemary, salt, black pepper, and lemon zest until evenly incorporated.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- If the aioli is too thick, thin it with a few drops of water or lemon juice.
- If the emulsion breaks, start with a new egg yolk in a clean bowl and gradually whisk in the broken mixture to reconstitute the aioli.
- Serve chilled or bring to room temperature 15 minutes before serving for the best flavor.
Notes
- Use high-quality black truffle oil for the best flavor.
- Always bring ingredients to room temperature before making aioli for a smoother emulsion.
- If the aioli separates, re-emulsify by whisking it into a new egg yolk.
- Store in an airtight container in the refrigerator for up to 7 days.
- Try adding grated Parmesan for extra depth of flavor.