Garlic Truffle Aioli

September 16, 2022

Dips Spreads & Sauces

By: Jasmine Briones 

This garlic truffle aioli will get you to say goodbye to store-bought aioli. This homemade aioli is a breeze to make, loaded with flavor, and requires just a handful of simple ingredients.

Garlic Truffle Aioli in white bowl with gold spoon and chives

If you’ve ever been intimidated about making your mayo or aioli, this post is for you. We are taking all the guesswork out of the process, so even someone who has never cooked can make this recipe!

ingredients for Garlic Truffle Aioli on blue board

Here’s What You Need to Make this Garlic Truffle Aioli

  • Aquafaba – If you’re asking yourself, “what the heck is this ingredient?!” it’s the liquid from a can of chickpeas that can be used in place of egg in some recipes. Next time you pop open a can and save the liquid, there are so many delicious recipes you can make, including this one!
  • Fresh lemon juice – An acidic element is essential for emulsifying oil. You can use various kinds of vinegar to do this, but I like to use lemon juice because it also adds flavor to the aioli. If you don’t have or don’t want to use lemons, you can use white vinegar or apple cider vinegar. 
  • Salt – This will help improve the flavor of our garlic truffle aioli. You can use table salt, or if you want to get a little fancier opt for Himalayan pink salt or sea salt. 
  • Dijon mustard – We prefer dijon as it adds a smooth and slightly complex tang 
  • Garlic – Fresh garlic will yield the best flavor for this recipe, but if you are in a pinch, 1/4 teaspoon of garlic powder will work in its place. 
  • Olive oil – An essential ingredient in aioli that is emulsified to achieve a rich and creamy sauce. 
  • Black truffle oil – This is truffle-infused olive oil. We like to use this when incorporating truffle flavor into our dishes as it’s shelf-stable and slightly less expensive than fresh truffles. 
  • Black pepper – Added to taste

Mayo vs. Aioli – What’s the Difference? 

Although aiolis and mayonnaise are creamy emulsions and look very similar, these sauces have distinctly different flavors. The main difference is that aioli is made from garlic and olive oil, while mayo is made from egg yolks and canola oil.

What is truffle, and what does it taste like?

Truffles are fancy and edible spores that grow on an underground fungus around tree roots in damp areas. They are often grouped in with mushrooms, but they’re technically not the same, as mushrooms grow above ground, and truffles grow under. 

Although truffle species vary in flavor, they have the same general nuances when eaten. They are earthy, musky, umami, and subtly floral.

Garlic Truffle Aioli in white bowl with gold spoon and chives

What do you use truffle aioli for? 

  • On sandwiches and burgers
  • In sauces or dressings
  • As a dip for veggies
  • With crispy or fried potatoes (great with french fries)
  • In chickpea “tuna” salad
  • On vegan crab cakes
  • In place of mayo in your favorite recipes

Equipment

  • Immersion blender
  • Spatula
  • Measuring cups and spoons
Garlic Truffle Aioli in white bowl with gold spoon and chives

If you liked this aioli recipe, you might also enjoy:

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Garlic Truffle Aioli in white bowl with gold spoon and chives

Garlic Truffle Aioli


  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 5 minutes
  • Diet: Vegan

Description

This garlic truffle aioli will get you to say goodbye to store-bought aioli. This recipe is a breeze to make, loaded with flavor, and requires just a handful of simple ingredients.


Ingredients

  • 3 tablespoons aquafaba (liquid in a can of chickpeas)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 2 teaspoons dijon mustard
  • 1 large clove of garlic, minced (or 1/4 teaspoon garlic powder)
  • 3/4 cup olive oil
  • 2 tablespoons black truffle oil
  • Black pepper, to taste

Instructions

  1. In a tall, narrow container, add in your aquafaba, lemon juice, garlic, salt, and mustard.
  2. Slowly drizzle the olive oil and truffle oil into the container as you use an immersion blender to emulsify the contents. After a minute or two, it will become a thick and creamy mayo-like consistency.
  3. Add black pepper to taste.

Notes

  • Store in an air-tight container in the fridge for up to 2-3 days. To extend its shelf life, opt for garlic powder and store it for 5-7 days.
  • Prep Time: 5 minutes
  • Category: Condiment

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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