We received lots of great wedding gifts... one of my favorite came from a co-worker. She gave me this really cool oil/vinegar holder with dispensers... but along with it came a Herbs de Provence olive oil, a white balsamic vinegar and ...... wait for it.... a bottle of white truffle oil!!! YUM!! So, of course, my first thought, was to make an aioli. Now, one thing I learned, you can use too much truffle oil. The first batch I made was over powered by the oil and was almost inedible.... almost :). But, never fear, I don't like to give up when it comes to sauces, so I tried again, and the next time I nailed it! I have made this sauce quite a few times since.. I mean it goes so well with the one thing I have pregnancy cravings for - FRENCH FRIES!!! Oh yes, I haven't craved too many things, but fries... oh my gosh, I can't seem to get enough of them. I have done very well with not going over board, and when I have do have the, more times than not I bake them at home, so they are a little better for me... but I guess if you are dredging them in this sauce, it sort of wipes that out, huh? Oh well... it's worth it!!
White Truffle Garlic Aioli
Created by Jenn's Food Journey
1/4 cup mayonnaise (homemade or store bought)
1 Tablespoon lemon juice
1/4 teaspoon white truffle oil
1/4 teaspoon garlic powder
salt and pepper, to taste
In a small bowl, mix together all ingredients until well combined. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Can be made up to 3 days in advance. Serve with chicken, fish, shrimp or french fries!! Enjoy!
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