This garlic truffle aioli tastes gourmet but is so easy to make at home. Perfect for dipping all kinds of fried foods – think french fries, sweet potato fries, shrimp tempura, fritters, fried calamari.
And is just as good slathered on burgers, sandwiches and wraps.

You only need a tiny bit of truffle oil, garlic, storebought mayo plus a few everyday ingredients. Way tastier than store-bought versions and that too at a fraction of the price.
If you like this recipe, come back and give my lemon dill aioli a try. You'll love that one too.
And if looking for another great way to use up your truffle oil, this truffle cream sauce is the one you'll want to bookmark!
Ingredient notes
Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

- Mayonnaise – choose high-quality mayo. I prefer the Japanese style kewpie mayo.
- Truffle oil – varieties can vary in flavor and strength. Start with less and add very gradually and carefully. I prefer white truffle oil as you need subtle flavoring in this aioli, but black truffle oil will work too - just reduce the quantity a little bit as its usually stronger. Products like truffle zest, paste or carpaccio may change the texture, consistency and presentation of aioli, but may work as substitutes (I haven't tried). Watch out for added salt in these.
- Garlic – fresh cloves, finely minced or grated.
- Lemon juice – freshly squeezed juice for some nice acidity. Bottled juice doesn't lend a nice taste.
- Seasonings – include garlic powder, ground black pepper and salt. Garlic powder adds another layer of garlicky flavor. Adjust salt to taste.
How to make garlic truffle aioli
Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.
Step 1 – Combine all the aioli ingredients in a bowl.
Step 2 – Then blend using an immersion blender. Or use a small food processor. Blend no more than few seconds.
Step 3 – Cover with plastic wrap and refrigerate for at least 30 minutes so the flavors can meld. When ready to use, give a stir and use as needed.
Top tip
Do not go overboard with the blending! The emulsion can break and result in a runny mixture.
If that happens though, do this...
Place an egg yolk in a bowl suitable for immersion blender. Plus add few tablespoons of your runny aioli. Then blend. Gradually add more of that runny mixture. Blend after each addition until the creamy consistency returns.
This method will work with a regular (small-sized) blender as well. You might have to adjust the seasonings.
Substitutions and variations
- Mayonnaise options – you can use low-fat or eggless mayo options like avocado mayo, but the final result will be different and may not be as delicious.
- Roasted or confit garlic – use either of these instead of fresh garlic if you like a milder garlicky flavor with a touch of sweetness.
- Lime juice – can be used instead of lemon juice. Use fresh juice though.
- Spicy kick – add finely minced jalapeno or a bit of sriracha sauce or a pinch of cayenne pepper if you like some heat.
- Zest – a bit of lemon or lime zest can enhance the citrusy notes and make the overall taste even better.
- Dijon mustard – just a tiny quantity can add an extra layer of complexity and depth.
Reader-submitted recipe variation
"I added (crispy) bacon, roasted the garlic, and skipped the salt (because bacon) and my gosh. It's so good. It's going on turkey sandwiches tonight" – Antonia
What to serve it with
- Roasted potatoes – baby potatoes, potato wedges or hasselback potatoes – roasted and served with a dollop of this aioli on top.
- Burgers and sliders – all kinds! Beef, chicken or veggie burgers all pair great.
- Chicken nuggets or tenders – because you can always use a gourmet touch.
- Charcuterie boards – a small bowl of garlic truffle aioli on your charcuterie board works as a fab dip for crackers, cheeses and cured meats.
- Fried foods – use it as a dipping sauce for shrimp tempura, zucchini fritters, fried calamari, french fries or sweet potato fries. Yum yummy yum.
- Sandwiches and wraps – chicken, turkey and veggie sandwiches/wraps get instantly elevated when you spread a thin layer of this aioli on the bread or tortilla.
- Fish tacos – drizzle aioli on tacos filled with fried battered fish, such as cod, haddock or tilapia.
Storage
Store your aioli in an airtight container. Use within 5 days. Give a good mix before using. Not freezer friendly.
Related
Check out these posts — they might be of interest to you!
Garlic Truffle Aioli
Ingredients
- ½ cup mayonnaise - (Note A)
- ¼ teaspoon truffle oil - white or black oil. May need less or more depending on strength of flavor (Note B)
- 2 cloves garlic - minced
- 1 teaspoon lemon juice - fresh
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Instructions
- Put all the ingredients in a bowl. Then blend together using an immersion blender. Or use a small food processor. Blend no more than a few seconds (see Note C if you don't have these kitchen appliances).
- Transfer to an airtight container (or cover with plastic wrap) and refrigerate for at least 30 minutes so the flavors can meld. When ready to use, give a stir and use as desired.
Antonia says
We made a copycat burger of restaurant burger over the weekend. They use a bacon garlic truffle aioli on theirs, but we decided to try this out and just top burgers with bacon instead. The aioli is delicious and so easy to make. It was delicious on last night's burger and this afternoon on a simple turkey & arugula sandwich. I may try blending a couple pieces of crispy bacon in to see if it's close to the restaurant one we like.
Nelo says
Yaaaay! I'm so happy this garlic truffle aioli was enjoyed, Antonia. If you decide to make the crispy bacon variation, I'd love to know how it turns out.
Antonia says
I added the bacon, roasted the garlic, and skipped the salt (because bacon) and my gosh. It's so good. It's going on turkey sandwiches tonight.
Nelo says
That sounds delicious, Antonia! I bet those turkey sandwiches will be fantastic tonight. Liked your twist so much that I’ve featured it in the blog post above under recipe variations. Thanks for sharing your creativity with us!