Garlic Aïoli

Name: Garlic Aïoli
Ingredients: 2 egg yolks; 1 tablespoon minced garlic; 2 tablespoon lemon juice; 1 cup vegetable oil; 2 tablespoon white truffle oil; salt and pepper, to taste

Jacques Larson|Aug. 5, 2013 3:04 pm EST

Garlic Aïoli

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This variation on a traditional Provençal sauce is worlds away from store-bought mayonnaise. Use this assertively flavored condiment on sandwiches to give them a garlicky kick; use it as a dip for roasted eggplant or zucchini, or even just celery and carrot sticks; and use it judiciously on side dishes like roasted potatoes to give them a leg up.

Servings

16

Ingredients

2 egg yolks
1 tablespoon minced garlic
2 tablespoon lemon juice
1 cup vegetable oil
2 tablespoon white truffle oil
salt and pepper, to taste

Directions

In the bowl of a food processor, combine the egg yolks, garlic, and lemon juice. With the motor running, slowly add the vegetable oil and truffle oil. If the mixture appears too thick (similar to a mayonnaise), add 1 tablespoon of water at a time to thin out. Season with salt and pepper, to taste. Refrigerate until needed.