Truffle Mayonnaise From Scratch
Truffle mayonnaise makes everything taste just a bit fancier. It’s rich, creamy, and has just enough truffle flavor to turn even a basic snack into something better. This version comes together in seconds with one simple trick. No slow oil stream, no whisking forever. If you’ve never made mayo from scratch, start here.
If you love this Truffle Mayonnaise, try our other sauce recipes, like Sriracha Ranch, or learn about 10 Sauces That Make Everything Taste Better.
Why Jacqueline Loves This Truffle mayonnaise Recipe
- Lots of flavor with barely any effort
- It’s made in under 1 minute
- You control the salt, tang, and richness
- It makes every sandwich, burger, or side dish better
- French fry dip. Enough said.
Ingredients
Not familiar with making mayo from scratch? Learn more about the ingredients and substitution ideas for this Truffle Mayo recipe. See exact ingredient amounts in the recipe card below.
- an egg – room temperature for best results. We use large eggs.
- white truffle oil – adds the earthy flavor.
- apple cider vinegar or lemon juice – for balance and emulsion.
- Dijon mustard – helps emulsify and adds depth.
- neutral oil – canola or light olive oil works best. We use canola.
- salt and pepper to taste – Just a pinch of each. You can adjust after blending.
Don’t have an Immersion Blender? Try This Instead!
You can make truffle mayonnaise with a food processor or a high-speed blender. Just make sure to drizzle the oil in slowly while blending everything else, or the emulsion won’t form.
- Add everything but the oil to the food processor or blender.
- Blend. Slowly stream in the oil so it emulsifies. This can take a few minutes; that’s normal. Going slow will help prevent your mayo from breaking (meaning it didn’t emulsify or come together).
- You can also make it by hand with a whisk – it will take just slightly longer.
How to Make Truffle Mayo
- Add the egg, truffle oil, vinegar or lemon juice, mustard, and neutral oil to a tall container that fits your immersion blender.
- Place the blender flat at the bottom and turn it on.
- Blend without moving for about 5 seconds, then slowly lift the blender up while it’s running. The mayo will thicken as it emulsifies.
- Taste and season with salt and pepper.
- Transfer to a jar or container and refrigerate. Label with the best-before date from your egg carton.
Jacqueline’s Homemade Mayonnaise Tips
- Use room temperature ingredients. Cold eggs don’t blend as well (same as when making cookies) and can cause the mayo to break.
- Use light, neutral oil. Skip extra virgin olive oil as it’s too strong and will fight with the truffle flavor.
- Go slow if you’re using a stand blender. Emulsions break easily if the oil is added too fast.
Kitchen Tools to Make it Easier
We’ll let you know the basics and then give some suggestions for kitchen tools that can make this recipe even easier to prepare.
Use an immersion blender. It’s the easiest, fastest, and most foolproof way to make mayo at home. Bonus: less cleanup.
Serving Suggestions
This truffle mayo goes with so many of your favorite dishes and can be used as a spread or part of a dip.
Try it with:
- Carrot fries, sweet potato wedges, or onion rings
- Smash burgers, grilled cheese, or chicken sandwiches
- Roasted mushrooms, potatoes, or asparagus
- Breakfast wraps or even deviled eggs
How to Store Leftover Truffle Mayo
This truffle mayo keeps in the fridge for as long as the egg is good. Check the date on the shell and label your jar to match. Always keep it cold and use a clean spoon to scoop it out.
FAQ
Yes, but it’s a lot more pungent.
Most likely, the emulsion didn’t form. Make sure everything is at room temperature and that you’re using the immersion blender the right way: flat on the bottom first, then slowly lifting up as it blends.
Pretty much. Aioli is just garlic mayo, and most restaurants are using a base just like this with garlic or truffle mixed in.
More Recipes
If you’ve made this Truffle Mayonnaise recipe or another recipe on our site and it was Forking Flavorful, we’d love it if you’d leave a comment with a recipe rating. We’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Truffle Mayonnaise Recipe From Scratch
Ingredients
Equipment
Method
- Add all ingredients to a tall container that fits your immersion blender.
- Place the blender at the bottom of the container and turn it on.
- Blend for a few seconds without moving, then slowly lift the blender as the mayo thickens. This should take 20 to 30 seconds.
- Taste and season with more salt and pepper if needed.
- Transfer to a jar and refrigerate. Use the same best-before date as the egg you used.
