Truffle aioli

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a spoon full of dip with the words truffle aioli above it

Truffle Aioli is an incredibly simple recipe to prepare and will elevate your meals to a whole new level of deliciousness! You need just 5 ingredients and a few minutes to whip up a batch to use on burgers, fries, seafood, vegetables and just about anything else you can imagine!

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a white bowl filled with cream and an orange on top

Truffle Aioli is a delicious and decadent way to add some flavor to your dishes! This truffle-infused garlic sauce recipe is simple to make and can be used as a spread, dip, or to top off your favorite dishes. Truffle oil adds a delicious depth of flavor that will leave your taste buds wanting more.... Read More Easy Truffle Aioli © You Say Potatoes.

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a spoon with some food in it on top of a table

Black Truffle Aioli Sauce Savory Experiments - This Truffle Aioli Sauce is a stand-out condiment you'll want to add to everything. Made with black truffle pate, it's the only aioli sauce you'll ever need #truffleaiolisauce

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garlic lemon truffle aioli in a blue and white bowl with dipping sauce

Truffle Aioli is a rich and creamy dipping sauce featuring mayo, truffle oil, garlic, and lemon. This delicious homemade sauce only takes a few minutes to make and is perfect for dipping fries and vegetables or spreading on sandwiches and crostini.

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a white bowl filled with cream and topped with sprinkles next to a spoon

This is my recipe for truffle aioli, made with black truffle oil so it doesn't break the bank! Homemade mayonnaise, truffle oil, garlic and lemon juice are what I use to make my own version of garlicky truffle mayo. So good! Fancy truffle mayo that's budget friendly! #truffles #chefnotrequired

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homemade parmesan truffle fries in a blue and white plate with dipping sauce

Parmesan Truffle Fries with Truffle Aioli combine 3 of the best foods: cheese, truffles, and French fries! The sharp Parmigiano-Reggiano, robust truffle oil, crispy potatoes, and creamy aioli are a mouthwatering combination and the perfect side.

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