Truffles are one of those things you either love or hate and there's no in-between. In my case, I can't get enough of them! This black truffle aioli recipe can be served with so many dishes like Blackstone smash burgers, fries, or these parmesan roasted rainbow carrots. The possibilities are endless!
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Black truffle aioli, sometimes called "truffle mayo", is such a simple sauce that can pack quite a punch. It's super flavorful, and creamy, and can be used to enhance so many different foods!
The total time required to make truffle aioli is only 5 minutes, so it's the perfect sauce to whip up when you're in a hurry. Black truffle aioli tastes rich, creamy, and subtly earthy.
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🔖 Ingredients And Substitutions
- Mayonnaise: Regular mayo will do, or if you want to take your black truffle aioli to the next level, you can use Kewpie mayo.
- Black truffle oil: The quality of your truffle oil does matter, so I recommend using Truff, Regalis, or any high-quality black truffle oil. You can also use white truffle oil, but this can sometimes be more fragrant and flavorful than black truffle oil. I suggest starting with ½ the amount this recipe calls for and then adding more if needed.
- Minced garlic: If possible, use fresh garlic cloves. Garlic powder can also be substituted.
- MSG: This is optional, but it adds an extra bit of umami flavor to the aioli. If you choose not to use it, you may want to add a pinch of kosher salt instead.
- Parsley: I like to mix in a small amount of chopped parsley and use the rest as a garnish. If you're short on parsley, you can always garnish with another herb like rosemary, cilantro, dill, etc.
- To give your aioli a little kick, consider adding Dijon mustard or a hot sauce such as sriracha or Tabasco.
*Find the full list of ingredients for this black truffle aioli recipe in the recipe card at the bottom of the post.
🌿 How To Make Black Truffle Aioli
Step 1: In a small bowl, combine mayonnaise, black truffle oil, lemon juice, garlic, chopped parsley, MSG, and black pepper.
Step 2: Mix until smooth and then top with more parsley to garnish.
🍯 Serving Suggestions
- Try spreading black truffle aioli on these cast-iron venison burgers, panko shrimp, or these yummy baked crab legs!
- One of my favorite ways to enjoy this aioli is as a dipping sauce for crispy garlic parmesan fries or plain old French fries.
- Black truffle aioli can be the perfect condiment to enhance a Reuben sandwich or a gourmet grilled cheese sandwich, or use it instead of mayo on a chopped cheese recipe!
- This aioli also works well as a dip for potato chips.
- Use black truffle aioli to take your salmon burgers to the next level!
- Truffle aioli can also be used as a salad dressing.
🤷🏻♀️ Recipe FAQs
There really isn't any way to prepare yourself for how truffle tastes if you've never tried it before. It's strong and fragrant like garlic, earthy like mushrooms, and musky and nutty like black olives. And yet, despite its slight similarities to these foods you may be more familiar with, none of these comparisons really do any justice. Truffles are so unique and distinctive that the only effective way to find out how they taste is by giving them a try!
Truffle aioli can elevate a wide variety of dishes, such as:
• Burgers
• Fries (especially parmesan fries)
• Sandwiches
• Roasted carrots, asparagus, or cheesy Brussels sprouts
• Grilled chicken
• Salmon
• Steak
• Salads
• Potato chips
👩🏻🍳 Pro Tips
- Not all truffle oils are created equal! Some may be more flavorful than others, so I recommend starting with ½ the amount this recipe calls for and then adding in more to taste until you find the right balance.
- I sometimes like to add fresh lemon zest to my aioli to add a little more flavor and texture.
- Keep this aioli in the fridge for up to two weeks, but don't try to freeze it.
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📖 Recipe
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Ingredients
Method
- In a small bowl, combine mayonnaise, black truffle oil, lemon juice, garlic, chopped parsley, MSG, and black pepper.
- Mix until smooth and then top with more parsley to garnish.
Nutrition
Notes
- Not all truffle oils are created equally! Some may be more flavorful than others, so I recommend starting with ½ the amount this recipe calls for and then adding in more to taste until you find the right balance.
- I sometimes like to add fresh lemon zest to my aioli to add a little more flavor and texture.
- Keep this aioli in the fridge for up to two weeks, but don't try to freeze it.
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