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Truffle Alioli

yield
3 quarts
servings
expiration date
3 days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • 3 tbsp / 40g truffle oil
  • 3 tbsp truffle paste
  • 350g / 8 whole eggs
  • 15g / 1 T white wine vinegar
  • 8g / 1 t dijon mustard
  • 1.75kg / 2 qt blended oil
  • 1 oz Kosher Salt
sourcing
PROCEDURE
  • Combine all ingredients except the oils.
  • Process to smooth with an immersion blender.
  • With the blender running, slowly drizzle in the oils to emulsify.
  • Season with salt to taste.
CRITICAL CONTROL POINT
  • Do not add water, aioli should be thick and creamy.
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