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Truffle Aioli Sauce Recipe

by Liliana Knigin   |   September 30, 2015   |  
Perfect to pair with our Shoestring Truffle Fries , or with a juicy burger, our garlic Truffle Aioli is creamy and delicious, and incredibly easy to make. Use it immediately or keep it in the fridge for about 4 days in a covered container.

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Cook Time:
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Yield: 1 cup

Truffle Aioli Sauce Recipe


  1. In a blender, combine egg, truffle oil, lemon juice, garlic powder and peanut oil. Blend until thick. Season with truffle salt. Use or refrigerate until needed (will keep for 4 days).

This recipe is found in:
Recipes by Ingredient: Truffle Recipes
Recipes by Course or Meal: Appetizers and Side Dishes, Breakfast and Brunch Recipes
Recipes by Cuisine: French Recipes
Recipes by Season: Fall Recipes

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Questions and Answers

Q:Can this sauce be placed in the bowl of a double boiler so you're not eating a raw egg? (Far too many salmonella scares lately.)
A:We recommend using pasteurized eggs or just pasteurized egg yolks, which can be bought in the store. You can also pasteurized the eggs before using them.
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