Garlic Truffle Aioli
Blog: www.nextinlime.com
Servings: 0.5 cup
Ingredients
- 1 whole garlic bulb/head
- 1 teaspoon neutral cooking oil
- ¼ teaspoon truffle oil - black or white truffle oil; quantity may need adjusting, see Note A
- ½ teaspoon lemon juice - fresh
- ¼ teaspoon ground black pepper
- 1 pinch cayenne
- ⅛ teaspoon salt - adjust to taste
- ½ cup mayonnaise
Instructions
- Remove any loose, papery layers from the garlic bulb/head. Slice off about ¼ to ½ inch from the stem/pointy side. Cut just enough to expose the tops of all the cloves. Leave the root side of the bulb intact so cloves stay together.
- Drizzle the exposed cloves with cooking oil and wrap the bulb completely in foil. If you’re roasting multiple bulbs, wrap each one separately.
- Air fry in a preheated air fryer at 380°F (190°C) for 20 to 24 minutes, until the cloves are soft. Alternatively, you can roast in a preheated oven at 400°F (200°C) for 30 to 35 minutes. Roasting time can vary depending on the size of the bulb.
- Let the garlic cool for a few minutes, then squeeze the roasted cloves out of their skins into a bowl. Add truffle oil, lemon juice, black pepper, cayenne, and salt, and mash it all together with a fork.
- Add this mashed mixture to the mayonnaise and mix well. Taste for truffle flavor. If it’s too weak, add a little more oil, a few drops at a time. The flavor can get strong really fast, so be careful. If you try this recipe, I’d love to know how it turned out through ratings and comments.
Notes
Note A: Truffle oil – These oils can vary a lot in flavor intensity depending on the brand and type. That’s why I’ve mentioned a small quantity to begin with. You can use either black or white truffle oil for this aioli, but black tends to be stronger and more pronounced.