Luxuriously creamy and truffle-forward, this truffle aioli blends good mayonnaise with aromatic truffle oil, lemon, and garlic for a sauce that instantly tastes restaurant-worthy. Use this truffle mayo on fries, smash burgers, steak, roasted mushrooms, or as a dip you can whisk together in about 5 minutes.
Why You’ll Love This Truffle Aioli
A creamy, flavorful sauce that is as addicting as it is delicious- what’s not to love?
- Multi-use: Use this sauce on anything from fries and burgers to steak, mushrooms, seafood and sandwiches.
- 5 ingredients, 5 minutes: Flavors this elevated that ready that quickly? It’s hard to believe it’s only 5 ingredients!
- Big truffle aroma: With balanced acidity and flavors, this aioli packs a big truffle flavor without being overpowering.
What You’ll Need
Although the ingredient list is short, this pesto aioli is full of fresh flavor. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Mayonnaise – You can use your favorite store bought brand, or try your hand at making homemade mayonnaise. Just make sure it’s a higher quality mayo for the best flavor.
- Black truffle pate – While many truffle aioli recipes use truffle oil, this recipe uses black truffle pate. You may need to order it online as it can be a little hard to find. If you don’t have time to order it or can’t find it locally, you can substitute 2 tablespoons truffle oil.
- Garlic cloves
- Fine sea salt
Perfect Pairings
This Truffle Aioli Sauce is my twist on a traditional aioli sauce and the black truffle pate truly makes it a stand-out condiment! Aioli is one of my favorite things to dip french fries into. It’s also delicious on sandwiches or with garlic potatoes.
If you’re really loving the truffle flavor, try pairing it with this Garlic Truffle Burger or use it as a dip for these Parmesan Truffle Fries.
5S Philosophy 👩🏻
- Salt – I like to use fine sea salt to help bring out the other flavors of this truffle aioli. Keep in mind that all salts measure differently.
- Seasonings – Stirring in fresh herbs like chives or parsley will take things to the next level. Add a pinch of Calabrian chili or cayenne for spice.
- Sauces – Try adding some fresh lemon juice to your aioli to lift the aroma without adding sweetness.
- Swaps – Switch to roasted garlic or a pinch of garlic powder for a gentler garlic flavor.
- Senses – Silky and cool, truffle aioli hits first with a deep, earthy aroma, then melts across the tongue with creamy richness. A whisper of garlic lingers, making fries, steak, and mushrooms taste louder and more luxurious.
More Homemade Aioli Recipes
If you know me, you know how much I love a homemade sauce. These aioli recipes are some of my favorites.
Truffle Aioli Sauce Recipe
Equipment
Ingredients
- 4 garlic cloves , finely chopped
- 1 cup mayonnaise
- 1/2 teaspoon fine sea salt
- 2 teaspoons black truffle pate
Instructions
- In a small food processor, pulse the 4 garlic cloves until finely minced.
- Add the 1 cup mayonnaise and 1/2 teaspoon fine sea salt. Blend until smooth.
- By hand, fold in the 2 teaspoons black truffle pate.
- If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
In Agreement with You
Hi Jessica! I have made my own aloli and it can be some work. I do have my favorite brand of mayonnaise not just because I am lazy, but because I grew up with it and it works most of the time because we all grew up with it! (so I’m not a jarred mayo hater like you…sorry).
I’m with you, the flavor of this recipe is quite delicious. Maybe even more so because I stumbled upon some chopped black truffles in olive oil at a home store that has some interesting foods from time to time (some know of it from my hint). As it is, this recipe is delicious and tasty! Sure, I could step it up to incredible if I used fresh black truffles and homemade aoili, but this takes a burger and makes it a succulent delight! It also doesn’t break the bank for a “burger”. Thank you for sharing. Becoming a fan of savory experiments…as a home cook who experiments himself. Blessings to you!
Thanks, Bob! So jealous you found actual black truffles. I have to settle for pate. I just got some killer oil tonight and made the best potato wedges. Recipe come soon!
Oh boy. It looks good, alright. But making an “aioli” by mixing pre-made mayo with truffle is like making a wedding dress by using toilet paper and real gold flakes. Don’t do it.
Aioli: garlic + oil + elbow grease.
Mayonnaise: Egg yolk + mustard + oil + elbow grease (you can even do it with a little helper)
Aioli does not contain egg and that’s the difference with mayonnaise.
And jar mayonnaise is just evil.
Hi Crawlie, I 100% agree that aioli is better from scratch, but most folks aren’t going to take the time to their own mayo. It is also true that some regions use only oil and garlic for aioli, but others do use egg as an emulsifier. Just curious, did you try this recipe or are you rating it based purely on reading the description? Because even a jarred mayo hater like me likes this recipe!