Step up your french fry dip game with this Easy Truffle Aioli. It is great on burgers, sandwiches, with potato chips and veggies too!
There are so many things out there to dip your french fries in. Of course there is the classic tomato ketchup, which has held its own as everyone’s favorite french fry accompaniment. Yet despite ketchup’s prominence at every fast food restaurant and diner table, some may say there is no other dip more perfect for french fries than a creamy ranch dip. And further still, there are those that dip their fries in BBQ sauce or for spice lovers, sriracha. Today I am sharing my personal favorite dip for french fries: Truffle Aioli.
All this takes its a handful of ingredients, and aside from the truffle oil, you probably have all of them on hand.
Traditionally, aioli is made combining the ingredients in a mortar and pestle until they emulsify. Delicious? Yes. Time consuming? Also yes. The modern way is to use a food processor which makes it a bit easier. BUT you essentially end up with a dip similar to mayonnaise so using mayonnaise is a great time saver. (Not to mention arm saver if you try to make it with a mortar and pestle!)
All you need to do to make the Truffle aioli is whisk all of the ingredients together in a bowl. Talk about easy!
If I am being honest, this stuff doesn’t last very long around here. And it’s so easy to make we just make it right before we want to eat it. If you do have any leftovers store them in the refrigerator and use within a week.
White Truffle Oil is better suited for dishes that are lighter and creamy. Use black truffle oil for heartier dishes.
Truffles are edible fungi that grow underground. They only grow under certain trees and are forged by pigs that are trained to hunt for truffles.
They are earthy, nutty, savory and a little sweet. A little goes a long way when it comes to truffle as the flavor can be overpowering if you use too much.
Like making your own condiments? Here are some other Sauces, Dips and Dressing Recipes to try:
Note: This post was originally written in 2009. It was updated in 2022 with new photos, a new recipe, tips and nutrition information.