Rosemary Truffle Aioli Recipe - Girl Carnivore %

Take your aioli to gourmet levels with this decadent rosemary truffle recipe. Earthy truffle oil and fragrant rosemary get folded into a luxuriously creamy garlic aioli base for an incredible umami-packed condiment recipe.

Take your aioli to luxurious new heights with the rich, earthy flavors of truffle and fragrant rosemary! This decadent rosemary truffle aioli is an easy way to elevate any dish into something extra special.

Seeking an indulgent, flavor-packed aioli?

You’ve found it with this rosemary truffle version! We start with our signature, velvety, smooth aioli base as the creamy foundation. Then, we fold in earthy truffle oil or truffle peelings for those intoxicating truffle notes that pair so beautifully with aromatic rosemary.

The truffles taste, described as earthy, nutty, savory, a little sweet, and deliciously garlicky, makes this aioli truly special and a must-try for any gourmet enthusiast.

The result is a sauce that’s both luxuriously rich and bright with herbal notes and earthy flavor. It makes an incredibly delicious and elegant accompaniment to any type of steak, roasted potatoes, crostinis, duck fat fries, and so much more. Imagine dipping into this luscious aioli with its depth of flavors!

Our guide offers tips on finding quality truffle products and adjusting ingredients for just the right truffle aroma. With this easy yet impressively gourmet aioli recipe, you can effortlessly bring an upscale steakhouse vibe to your home cooking. Indulge your senses with every luxurious bite!

A bowl of aioli, oil, salt and herbs on a gray background.

Ingredients for Truffle Aioli

Egg yolk
Fresh Lemon Juice
Dijon Mustard
White Vinegar
Kosher Salt
Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
Worcestershire sauce for that added umami flavor.
Truffle Oil
Fresh Rosemary
Smoked Salt or kosher salt
Fresh ground black pepper, the courser the better.

Girl Carnivore Expert Recipe Tips

Use caution when buying anything labeled truffle. You want top quality fresh truffles and not just imitation ‘truffle flavor.’ Check that the ingredients aren’t laden with chemicals and loaded with artificial flavor. And if the price is too good to be true, it probably isn’t a real truffle oil.

Experiment with black truffle oil and white truffle oil. Host a tasting with your own mayo and something as simple as a good loaf of bread.

How to Use

This truffle aioli recipe is the perfect condiment for everything from a fried pork chop sandwich to steak frites. It’s our go-to for when we feel boujie with garlic parmesan fries to dip French fries and feel fancy all at the same time. Try pairing it with a perfectly cooked sous vide filet mignon and vegetables if you really are feeling extravagant.

Truffle aioli is amazing as a dipping sauce for roasted squash or smoked mushrooms, or dolloped onto a smoked baked potato. It’s even great with smoked cabbage or slathered onto a corned beef sandwich.

Try this rosemary truffle aioli sauce with gourmet burgers or a roast chicken dinner like our whole cast iron chicken. Elevate your grilled pork chops or pan-seared veal with this luxurious dip. It’s great with schnitzel or beer brats. Bar food is just is easily elevated with this truffle aioli as the best cut of meat.

Swap it with the compound butter on your tomahawk steak or braised short ribs or any time you use compound butter on a savory dish. And if you’re really feeling adventurous, use it the next time you make fish and chips instead of tartar sauce.

How to Store Rosemary Truffle Aioli

Homemade truffle mayo will last about 7 days stored in an airtight container or a glass jar (a mason jar) in the fridge. Give leftover aioli a stir before using.

We don’t recommend ever freezing aioli as it will split in the freeze-thaw process and lose its luscious creamy texture.

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This rosemary truffle aioli features a rich and creamy garlic aioli base blended with earthy truffle oil and aromatic fresh rosemary for a decadent and umami-packed gourmet sauce.

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In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
Season with a pinch of salt and pulse to mix two to three times.
Set the food processor to spin and slowly pour in the oil from the top.
The egg and oil will combine and turn off white, emulsifying into mayonnaise.
Add in the truffle oil and rosemary and pulse a few more times to combine.
Spoon into a resealable jar and sprinkle with smoked salt and freshly ground black pepper.
Give a stir, seal the jar and chill until ready to use.

If it becomes too thick, use a ½ teaspoon cold water to thin it out.

Course: condiment

Cuisine: French

How to Make Truffle Aioli Step-by-Step

A person pouring a liquid into a food processor.

In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
Season with a pinch of salt and pulse to mix two to three times.
Set the food processor to spin and slowly pour in the oil from the top.

The egg and oil will combine and turn off white, emulsifying into mayonnaise.

Add in the truffle oil and rosemary and pulse a few more times to combine.
Spoon into a resealable jar and sprinkle with smoked salt and freshly ground black pepper.
Give a stir, seal the jar and chill until ready to use.