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Truffled Garlic Aioli

makes 1/2 cup

Aïoli is French for garlic-flavored homemade mayonnaise. If you can’t find truffle-infused oil, use all olive oil, and replace a teaspoon to a tablespoon of the olive oil with pure truffle oil. 

Read more about this recipe at hogwash.


1 large egg yolk
1 clove garlic, chopped to a paste
1/4 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 cup olive oil
1/4 cup olive oil infused with truffle oil


prep: 5 minutes
total: 5 minutes


small mixing bowl


1. Place the yolk in the bottom of a small mixing bowl and whisk until light -- it will seem like all the yolk clings to the sides of the bowl, but enough whisking will thicken and lighten it.

2. Add the remaining ingredients except the oil, and whisk to blend well. Whisking with one hand and pouring with the other, add a tiny bit of the olive oil at a time, whisking to create an emulsion between the yolks and the oil – you’ll be adding about 1/2 teaspoon of oil at a time. Continue whisking until all the oil has been added (the aïoli should be pale yellow and quite thick), and serve immediately. (If at any point the mixture seems to be refusing the oil -- and you can’t seem to get the oil to mix in -- try adding just a teaspoon of cold water. Whisk that in, then continue adding the oil.) Keep any leftover aïoli in the refrigerator, covered, and use with in a day or two.

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