Truffle Aioli
3 Garlic Cloves
1/2 t. salt
Juice of 1/2 lemon
2 large egg yolks
3/4 to 1 c. The Tasteful Olive mild intensity extra virgin olive oil
3 T. The Tasteful Olive White Truffle gourmet olive oil
In a food processor combine garlic, 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 1/4 cup olive oil.
Transfer to bowl. Adjust seasoning with more salt if necessary. Serve immediately.
Excellent for dipping french fries or a decadent sandwich spread.
Author: Erin Zehner
