Garlic Truffle Aioli Recipe

Prepare equipment

Set out a medium mixing bowl and a whisk (or use a small food processor or immersion blender for a smoother texture). Use a bowl large enough to whisk comfortably.

Add 1 cup mayonnaise to the bowl. Pour in 1 tbs extra virgin olive oil. Whisk vigorously until the mixture is smooth and slightly glossy. This creates the creamy base and helps integrate later seasonings.

Prepare the garlic

Peel and finely mince or grate 2 cloves fresh garlic. If you prefer a milder garlic flavor, grate and let sit 5 minutes, then use; for more assertive flavor add immediately.

To the mayonnaise base, add the 2 cloves minced garlic, 1 tbs fresh lemon juice, 1 tsp Dijon mustard and 2 tsp truffle oil. Whisk thoroughly until fully combined.

Season the aioli with 0.75 tsp kosher salt and 0.25 tsp freshly ground black pepper. Whisk, then taste. Adjust salt and lemon juice in 1/4-tsp or 1/2-tsp increments (or additional 1/2 tsp lemon) to reach desired brightness and seasoning.

If using a food processor or immersion blender for a silkier texture, add all of the above to the processor and pulse/blend for 10–20 seconds until smooth. Scrape the sides and blend once more to fully incorporate.

Stir in 1 tbs finely snipped fresh chives to the aioli, reserving a pinch for garnish if desired.

Transfer aioli to a small serving bowl or airtight container. If you reserved extra truffle oil, drizzle 1 tsp over the surface for aroma and presentation.

Chill the aioli in the refrigerator for at least 15 minutes to let flavors meld (optional but recommended). Return to room temperature for 5 minutes before serving if it becomes too firm.

Serve chilled or at cool room temperature as a dipping sauce, spread, or accompaniment. Store leftover aioli refrigerated in an airtight container for up to 4 days.