📝 About This Recipe
Elevate the humble condiment to a realm of pure decadence with this luxurious truffle-infused emulsion. Combining the earthy, musky depth of premium black truffles with the mellow sweetness of slow-roasted garlic, this mayo offers a complex flavor profile that is both rustic and refined. Perfect as a gourmet dip or a transformative sandwich spread, it brings a touch of fine-dining elegance to your home kitchen.
🥗 Ingredients
The Aromatics
- 1 whole head Fresh Garlic (top sliced off to expose cloves)
- 1 teaspoon Extra Virgin Olive Oil (for roasting the garlic)
The Emulsion Base
- 2 large Egg Yolks (strictly at room temperature)
- 1 teaspoon Dijon Mustard (helps stabilize the emulsion)
- 1 tablespoon Fresh Lemon Juice (strained, no seeds)
- 1 teaspoon White Wine Vinegar (adds a sharp back-note)
The Oils
- 3/4 cup Grapeseed Oil (or any neutral-flavored oil)
- 2-3 tablespoons Black Truffle Oil (high-quality, naturally infused)
Seasoning & Finish
- 1 tablespoon Black Truffle Carpaccio or Paste (finely minced for texture and visual flecks)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Cold Water (to adjust consistency if needed)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Place the head of garlic on a piece of aluminum foil, drizzle with the teaspoon of olive oil, and wrap tightly. Roast for 40-45 minutes until the cloves are completely soft and caramelized.
-
2
Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into a small bowl. Mash them into a completely smooth paste using the back of a fork or a small sieve.
-
3
In a medium glass or stainless steel mixing bowl, combine the room-temperature egg yolks and Dijon mustard. Whisk vigorously for about 1 minute until the mixture is pale and slightly thickened.
-
4
Whisk in the lemon juice and white wine vinegar. This acidity helps break down the proteins in the yolks to better accept the oil.
-
5
Place your bowl on a damp kitchen towel to stabilize it. This allows you to whisk with one hand while pouring with the other.
-
6
Begin adding the grapeseed oil drop by drop. Do not rush this stage; whisk constantly until the oil is fully incorporated before adding more.
-
7
Once the mixture begins to thicken and look creamy (after about 1/4 cup of oil), you can start adding the remaining grapeseed oil in a very thin, steady stream while whisking continuously.
-
8
Slowly whisk in the truffle oil in the same manner. You will notice the emulsion becoming very thick and glossy.
-
9
Fold in 1 tablespoon of the roasted garlic paste. (Save any extra garlic for another use).
-
10
Gently stir in the minced truffle carpaccio or truffle paste to create those beautiful dark flecks throughout the mayo.
-
11
Season with sea salt and white pepper. Taste and adjust the seasoning or acidity with an extra drop of lemon juice if desired.
-
12
If the mayo is too thick for your liking, whisk in the teaspoon of cold water to lighten the texture.
-
13
Transfer to a clean glass jar and refrigerate for at least 30 minutes before serving to allow the truffle flavors to fully permeate the cream.
💡 Chef's Tips
Always use room temperature eggs; cold yolks are the primary reason an emulsion fails to break. If your mayo 'breaks' (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. Use a neutral oil like grapeseed or sunflower as the base; using only olive oil can make the mayo too bitter and overpower the truffle. For the best flavor, use truffle oil that lists 'truffle extract' rather than just 'aroma' on the label. Store in an airtight container in the fridge for up to 5 days, but do not freeze as it will destroy the emulsion.
🍽️ Serving Suggestions
Serve alongside double-fried Belgian frites with a sprinkle of Parmesan cheese. Use as a decadent spread for a Wagyu beef burger topped with caramelized onions. Dollop onto roasted asparagus or grilled artichokes for a sophisticated vegetable side. Pair with a crisp glass of Champagne or a buttery Chardonnay to complement the earthy notes. Spread thinly on toasted brioche for a gourmet club sandwich with roasted turkey and avocado.