Lemon, Garlic & Truffle Aioli
Lemony Truffle Aioli
Rated 5.0 stars by 1 users
Category
Sides
Author:
Chef Tucker
Ingredients
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 egg yolks, at room temperature
1 garlic clove, grated or finely minced
1 cup grapeseed oil
1 lemon
2 ounces capers, drained, rinsed, and coarsely chopped
1 tablespoon minced chives
1 pinch Aleppo pepper (optional)
Directions
Whisk together the Dijon, Worcestershire, egg yolks, garlic, and a pinch of Balinese Truffle Salt.
Very slowly stream in the grapeseed oil, whisking constantly, to emulsify.
Adjust the seasoning with lemon zest and ½ lemon’s juice.
Stir in the capers and chives. Finish with a pinch of Aleppo to spice up your life!
Serve immediately, or store, covered in your refrigerator, for up to three days.
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