In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Turn processor on and process until garlic is minced. Turn off processor, scrape down the sides. Return lid to the top. Turn on processor and slowly pour in 3-4 cup of olive oil and then truffle oil until mixture emulsifies. Aioli should be smooth but somewhat thick. If too thin turn food processor back on and pour in remaining olive oil.
Transfer to bowl. Adjust seasoning with more salt if necessary.
Store any leftover aioli in an airtight container and use within a couple of days.This isn't just a great dip for french fries. It's also delicious with artichokes or even as a dip for crab cakes.Enjoy!