Truffled Aïoli

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Truffled Aïoli

Aïoli is a variation on mayonnaise, traditionally elevated in intensity with the pungency of garlic. Here, a bit of truffle suffices. If you are privileged to have an Alba truffle in your arsenal, now would be a good time to pull it out.

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1 egg yolk
½ teaspoon Dijon mustard
1 cup olive oil
Salt, to taste
Squeeze of lemon
Truffle, to taste


Stir egg yolk with a smidgen of Dijon mustard in the bottom of a mixing bowl. Slowly pour in olive oil, a filet at a time, while constantly whisking. When you have reached the desired consistency, add salt and lemon juice to taste. Stir in a grating of truffle and serve with crudités, with hard-boiled eggs, or as a spread for sandwiches.