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Truffled Aioli


2 large free-range egg yolks
400 ml grape seed oil
1 tbsp lemon juice
1 clove of garlic, crushed
3 tbsp truffled oil


  • Add egg yolks to a bowl, whisk the yolks while slowly drizzling in the grapeseed oil. Once the aioli starts to thicken add in the lemon juice. Continue to whisk until thick and creamy.
  • Stir through the truffled oil and garlic and add lemon juice and salt to taste.

* You could also use truffled oil to drizzle over a lovely, barbequed steak, toss through fresh pasta or garnish a cauliflower soup.

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