By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Truffle aioli is the sauce that improves every dish it touches. Roast chicken, fish, fries, raw vegetables, sandwiches. Made properly with real truffle, it's one of the most useful luxury condiments you can keep in your fridge.
Key Takeaways
- Use full-fat mayonnaise as the base, not light versions
- Real fresh truffle, never truffle oil
- Rest 4 hours minimum before using, ideally overnight
- Keeps 5 days in the fridge
- 4g of [Périgord Black Truffle](https://beleaev.com/products/perigord-truffles-melanosporum-frozen-100g) per 200g aioli
The Ingredients
Makes 200g, enough for 6-8 portions as dipping sauce
- 200g full-fat mayonnaise (Hellmann's or Kewpie)
- 1 small garlic clove, very finely grated
- 1 tsp lemon juice
- 4g fresh Périgord Black Truffle, very finely grated
- 1/4 tsp Dijon mustard
- A pinch of fine sea salt
- A pinch of white pepper
The Method
Step 1: Combine
Mix all ingredients in a small bowl. Stir vigorously for 30 seconds until completely uniform.
Step 2: Rest
Cover with cling film. Refrigerate at least 4 hours, ideally overnight. The truffle aroma deepens and infuses into the mayo during the rest.
Step 3: Use
Stir before serving. Use as a dipping sauce, sandwich spread, or finishing sauce on roasted vegetables and meats.
Tips
Real truffle, never truffle oil. The synthetic compounds in truffle oil produce a flat, artificial flavour. Real truffle gives genuine depth.
Rest matters. Don't use immediately. The 4-hour minimum rest is what transforms regular mayo into proper truffle aioli.
Salt restraint. Mayo is already salty. Don't oversalt.
Keep cold. Refrigerate covered. The aioli holds peak flavour for 3 days, drops slightly through day 5.
10 Ways to Use Truffle Aioli
1. With truffle fries: Dipping sauce for the truffle fries.
2. On a steak sandwich: Spread on sourdough with rocket and aged steak.
3. With roast chicken: Spoon alongside the chicken on the plate.
4. With raw vegetables: Crudités platter dipping sauce.
5. In a club sandwich: Replace plain mayo with truffle aioli.
6. On grilled fish: Spoon over baked salmon or grilled cod.
7. With chips: Dipping sauce for thick-cut chips.
8. On a burger: Replace ketchup or plain mayo.
9. With caviar: A small dollop alongside Royal Oscietra on a tasting plate.
10. With grilled vegetables: Drizzle over courgette, asparagus, aubergine.
Variations and Pairings
With white truffle: Use Alba White Truffle instead. Use within 24 hours, white truffle aroma fades fast.
With Parmigiano: Stir in 20g of finely grated Parmesan. Adds nutty depth.
With anchovy: Mix in 2 finely chopped anchovy fillets. Sicilian-influenced.
For more truffle recipes, see our truffle butter and truffle fries posts.
Frequently Asked Questions
How long does it keep?
5 days refrigerated, well-covered. Peak flavour at 24-48 hours. Drops slightly through day 5.
Can I use truffle oil?
The result is artificial. Use real fresh truffle.
How much per serving?
1 tablespoon per person as a dipping sauce. 2 tablespoons as a sandwich spread.
Can I freeze it?
Mayonnaise-based sauces don't freeze well, the emulsion breaks. Make fresh, use within 5 days.
Further Reading
Truffle aioli in the fridge is the kind of luxury condiment that quietly improves whatever you're cooking that week. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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