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If you know me, you know I love my condiments. When I’ve got burgers and fries, I’m ready to dip! I love variety in my dips, ranging from simple ketchup, hot sauces, sour cream, BBQ sauce, the list goes on!
That being said, I wanted to try a new dipping sauce, and I wanted to make it special. I was scoping through my pantry, and really saw that the truffle oil I had bought who knows when was just waiting to be used. Well, it’s finally time to enjoy it in an easy way! As I mention in my Make Cooking Fun! - my 5 top tips to explore your true potential in the kitchen - exploring just a single new ingredient really opens the doors to new creations! You can download that guide for free along with my one-month Live to Cook challenge, and perhaps this simple condiment will open your eyes to delicious new dishes! Don’t forget to tag me on Instagram so I can see your results of this challenge, or if you make any of my recipes!
Once you try this Truffle Aioli recipe, you’ll want to find so many ways to use it! I’ve got a large list of serving suggestions at the bottom of this post, so if you’re looking for ideas, trust me, you’ll be pretty busy using this! To see all the step by step instructions and watch me make it live, then don’t forget to watch the video recipe! If you’re not already, I’d really appreciate if you subscribe to my YouTube channel! Make sure to hit the bell button so you receive the notifications when my video recipes go live! The video recipes are an excellent resource to go along with the written recipe so all the information is packed in and you can follow along with me! Let’s get cooking!
What is Aioli?▼
An aioli is basically an “enhanced” mayo. You may have seen my Classic Spicy Aioli recipe, which is a spicy mayonnaise made with Sriracha sauce. That’s totally a go-to of mine, and it’s a great way to add some heat to your food!
Even if you’re not a mayo lover, I guarantee you’ll love aiolis. Mayo makes the base of many sauces and dips, and while you may not like it plain (perhaps even the smell turns you off!), when you dress up your mayo, it transforms into something completely different!
What are Truffles?▼
Truffles (not the chocolate desserts!) are spore-producing edible fungi, similar to mushrooms. However, truffles grow underground. It is common to refer to truffles as a type of mushrooms, but they actually are not a type of mushrooms and are more like relatives! There are black and white truffles. Truffles have a very earthy and bold flavor.
Truffles are viewed as a luxurious delicacy, and they are certainly one of the most expensive ingredients out there. You may have seen truffles shaved over dishes to make “fancy” versions, such as truffle pasta, fries, bruschetta, soup, and pizza! Truffles are sold at such a high cost because they are scarce, they are seasonal, and they require a lot of effort and time to cultivate. Additionally, their shelf life is very short.
That’s where truffle oil can save the day. Truffle oil is made from fresh or dried truffles infused in oil, most commonly olive oil, but you can also find versions with canola or grapeseed oils. You can purchase truffle oil in both white truffle and black truffle, and it should be available in most grocery stores. If not, try looking at your local Italian bottega - that’s where I purchased mine.
Truffle oils are used as a finishing oil, and they can be topped over fries, pastas, mashed potatoes, and even pizzas! A bottle of truffle oil can range from $15-$35CAD, but since this will last for a very long time, it’ll be worth the cost in comparison to buying actual truffles! A bottle of oil will seriously last you forever. You only need a little bit to get that strong flavor. I’ll confess: I once used way too much and I was totally turned off. My bottle of truffle oil has been sitting in my pantry for ages untouched. I know, I know, that’s not good. I want to take my own advice and use it, so that’s why I decided to try out this aioli recipe! Now this truffle oil will no longer collect dust!
However, a big warning! There are some oils that are scams, so be sure to do your research to make sure your product is legit!
Why You’ll Love This Truffle Aioli Recipe
- Quick and easy to make
- Gives a sophisticated truffle flavor without emptying out your wallet
- Minimal ingredients
- Versatile - use it as a dip, spread, or sauce!
- Super delicious
Tools Needed
Ingredients for Truffle Aioli
You’ll only need a few ingredients in this Truffle Aioli - you want the truffle oil to be the star, so we gotta keep things simple! Please scroll to the FULL PRINTABLE recipe card below to see all ingredient quantities and instructions. The recipe card will also help you scale the recipe based on how much aioli you want to make, so you can make a big batch if you’re going to need a lot for a party, or just a small amount for a single occasion!
- Mayonnaise: The main base of our aioli. This will soak up all the awesome flavors and it’ll be really thick and creamy. You could make your own mayo from scratch if you want, but you’ll definitely save some time if you’ve got some jarred mayo on hand!
- Truffle oil: You can use white or black truffle oil for this recipe. I’m using white truffle oil.
- Lemon juice & lemon zest: Adds some tanginess and a great citrus flavor to balance out the truffle oil.
- Minced garlic: A must for a great aioli!
- Salt and pepper: Brings out the excellent flavors of the truffle oil along with the other ingredients. Use these to taste, as always!
How to Make Garlic Truffle Aioli
Add all of the ingredients to a bowl and mix well until combined. Adjust seasoning to taste.
Tips for the Perfect Truffle Aioli
- Less is more - a bit of truffle oil will be enough to add lots of flavor. Add less to start, and adjust as needed.
- Since the minced garlic in the aioli has lemon juice and oil to coat it, this aioli can last up to 2 weeks in the fridge.
- A whisk can add a fluffy and smoother texture to the final sauce.
Serving Suggestions
Now that I’ve made this awesome dip, I realize that you can use this in so many ways! I definitely have to make it more often! Here are some exciting ideas that you can pair with your super awesome dip!
- Dip your Air Fryer Sweet Potato Fries or Air Fryer French Fries in it!
- To serve with your Beer-Battered Fish & Chips
- To spread in your Quick & Easy Grilled Chicken Sandwich
- Inside your California Grilled Chicken Burger
- Add a nice dollop with some Instant Pot Steamed Baby Potatoes
- Mixed into your Creamy Mashed Potatoes!
How to Store Garlic Truffle Aioli▼
Store your aioli in the fridge. You can store it in a mason jar, airtight container or in a squeeze bottle, depending if you want to drizzle your aioli on top or spoon it out. This will stay fresh in the fridge for up to 2 weeks, given that it is coated with lemon juice and oil.
Is This a Real Aioli? Shortcut vs. From Scratch
Worth being straight about this, because it is the question people ask. A purist's aioli is garlic pounded to a paste and emulsified with olive oil and nothing else. What most restaurants and most of us mean by aioli today is a flavored mayonnaise, and that is exactly what this is: 4 tablespoons of mayonnaise as the base, with everything else stirred in. Call it truffle mayo if you like. It takes five minutes and one bowl, and nothing about it can split.
The from-scratch route is a genuinely different job. You would start with a large egg yolk in a narrow container, add a teaspoon of dijon mustard as insurance because the mustard helps hold the emulsion together, and then drizzle oil in slowly with an immersion blender running until the mixture thickens. It is satisfying when it works and irritating when it breaks. The other consideration is raw eggs, which matter if you are pregnant, elderly or immunocompromised; jarred mayonnaise is made with pasteurized eggs, which is one more reason the shortcut is the sensible default for a condiment you will eat a tablespoon of.
What the shortcut does not skip is the fresh stuff. This uses one clove of fresh garlic, minced rather than powdered, so it has actual bite. The acid is 1 tablespoon of fresh lemon juice plus half a tablespoon of lemon zest, and the zest is doing more work than you would expect because the aromatic oils in the peel are what carry the citrus through all that fat. Seasoning is a pinch of salt and an eighth of a teaspoon of pepper. Kosher salt is easier to judge by hand in a cold sauce you can taste as you go. Lime zest works in place of lemon for a more floral note, orange zest for a sweeter one, and white wine vinegar can replace the lemon juice at half the amount.
Truffle Oil vs. Fresh Truffles
The recipe calls for 1 teaspoon of truffle oil, and it is worth knowing what that actually is. Most truffle oil on the shelf is not made by steeping fresh truffles in oil. It is olive oil carrying a synthesized aroma compound, which is why it smells so aggressively of truffle and why a teaspoon is genuinely enough for six tablespoons of sauce. Add more and the whole thing turns perfumed and slightly chemical.
Fresh truffles are a different ingredient at a different price. A fresh black truffle shaved over the top of a finished dish is the next level version of this, but its aroma is fragile and largely gone within a few days of being lifted, whereas a bottle of oil sits in the cupboard. If you want to go that way, shave the truffle over the aioli at the table rather than stirring it in, and do not heat it.
If truffle oil is not something you want to buy, the recipe notes offer two swaps. Truffle salt gives you the aroma and the seasoning together, so use it sparingly and cut back the other salt to compensate. Porcini powder takes you somewhere earthier and more mushroomy and less aromatic, which is a good sauce in its own right even if it is not truffle.
Beyond Fries: More Ways to Use It, Plus Storage and Nutrition
The serving list above leans on potatoes and sandwiches, which is where this sauce is most at home, but it is wasted if that is all you do with it. A spoonful alongside a rested steak is the classic pairing and the one most worth trying, because the fat and the garlic cut straight through the beef. It is also very good with roasted vegetables: spoon it over charred asparagus, toss it through halved brussels sprouts straight out of the oven, or thin it with a splash of water and use it as a dressing for an arugula salad. A little chopped parsley stirred in alongside the chives gives it a fresher, greener finish if you are serving it with vegetables rather than fried food.
On storage, keep it in an airtight container in the fridge and treat its life as that of the mayonnaise you started with. It is better after a couple of hours than it is straight away, because the raw garlic needs time to soften and spread through the sauce. Give it a stir before serving, and do not leave it sitting out on the table for the length of a long meal.
As for nutrition, the recipe card calculates it per tablespoon and the yield is 6 tablespoons. Each tablespoon comes to roughly 77 calories, essentially all of it from fat at about 8 grams, with 1 gram of carbohydrates, no sugar, no fiber and no meaningful protein. That is what a mayonnaise-based condiment is, and it is fine, because you are eating a tablespoon rather than a bowl. The sodium comes almost entirely from the mayonnaise itself plus the pinch of salt you add, so if you are watching it, start with a low-sodium mayonnaise and season at the end. It is not a source of vitamin C, potassium or calcium in any quantity worth counting, so let it do its actual job, which is making something else taste better. Simple ingredients, one bowl, and it takes any plate of food to the next level.
Other Awesome Sauce & Dip Recipes!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Creamy, garlicky, and ready in minutes, this truffle aioli recipe transforms any dish into something special. The perfect dipping sauce or spread for fries, veggies, and more.
No-cook
4.0 · 1 rating
5 min
Prep
5 min
Total
6
tablespoons
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
- (33 g) mayonnaise · make your own
- (5 ml) truffle oilShop →
- (4 g) lemon zest
- (15 ml) lemon juice
- garlic cloves(minced)
- saltShop →
- (0 g) pepperShop →
- chives(chopped, for garnish)
Instructions
- 1
Add all of the ingredients to a bowl and mix well until combined. Adjust seasoning to taste.
Add all of the ingredients to a bowl and mix well until combined. Adjust seasoning to taste.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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