Lemon Garlic Aioli With Truffle Oil Made From Scratch Recipes

LEMON GARLIC AIOLI RECIPE

Steps:

• Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
• Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
• Pour the oil on top. Again, do not whisk or stir.
• Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
• Store the homemade aioli right in the jar, in the refrigerator.

TRUFFLE AIOLI RECIPE

Steps:

• Add mayo, truffle oil, lemon juice and garlic to a medium bowl, whisking to combine. Season to taste with salt, pepper and more lemon juice. Flavors should be rich and bold. Store aioli in fridge for up to 2 weeks.

LEMON GARLIC AIOLI WITH TRUFFLE OIL (MADE FROM SCRATCH)

Steps:

• Combine the yolks, mustard, lemon juice, salt, garlic, rind and truffle oil in the bowl of a food processor. Pour the vegetable oil in a slow, fine stream with the processor running until the mixture beginns to thicken and bind. Be careful not to add the oil to quickly or the mayo could separate.
• Can be made one day ahead of time. Use within 5 days.

TRUFFLE AIOLI

Steps:

• In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Turn processor on and process until garlic is minced. Turn off processor, scrape down the sides. Return lid to the top. Turn on processor and slowly pour in 3/4 cup of olive oil and then truffle oil until mixture emulsifies. Aioli should be smooth but somewhat thick. If too thin turn food processor back on and pour in remaining olive oil.
• Transfer to bowl. Adjust seasoning with more salt if necessary.
• Serve immediately.

TATER TOTS® WITH TRUFFLE AIOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until tots are golden brown, about 25 minutes.
• Meanwhile, whisk mayonnaise, sour cream, 1 tablespoon truffle oil, garlic, lemon juice, and pepper in a mixing bowl. Set aioli aside.
• Remove tots from the oven and transfer to a large bowl. Let cool for 5 minutes. Drizzle with remaining 3 tablespoons truffle oil; toss to combine. Add Parmesan cheese and parsley; toss to combine. Serve tots with reserved aioli.