Rosemary Truffle Aioli
This rosemary truffle aioli features a rich and creamy garlic aioli base blended with earthy truffle oil and aromatic fresh rosemary for a decadent and umami-packed gourmet sauce.
Servings: 16
Calories: 126kcal
Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Dijon Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
- 1 tsp Worcestershire Sauce
- ½ tsp Truffle Oil
- 1 tbsp Fresh Rosemary Chopped
- 1/2 tsp Smoked Salt
- Coarse Ground Black Pepper to taste
Instructions
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off white, emulsifying into mayonnaise.
- Add in the truffle oil and rosemary and pulse a few more times to combine.
- Spoon into a resealable jar and sprinkle with smoked salt and freshly ground black pepper.
- Give a stir, seal the jar and chill until ready to use.
Notes
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Nutrition
Serving: 1serving | Calories: 126kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 118mg | Potassium: 7mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg