Truffle Mayonnaise


It’s not a secret by now that I’m a huge fan of truffle oil…
I love the delicate flavor, and how just a few drops can lift a dish to another level!
If you’ve never tried it, I strongly recommend you to hunt down a bottle of good quality truffle infused extra virgin olive oil…it’ll be your new best friend in the kitchen.

I’ve previously used it in my Truffle Deviled Eggs and Parsnip Mash recipes, and today I’m using it in this ridiculously yummy mayonnaise…just in time for the grilling season:

I’ve added what I believe to be the absolute easiest and quickest way to make mayonnaise at the end of this post!

(All ingredients should be room temperatured!)

• 1 Egg Yolk.
• 1 tsp Dijon Mustard.
• 2 tsp White Balsamic Vinegar.
• About 2/3 cup (1 1/2dl) Walnut/Macadamia/Avocado Oil.
• Truffle Oil, to taste.

How To:
Mix the egg yolk, Dijon mustard and balsamic vinegar in a bowl using an immersion blender.

While blending, slowly add the oil.
(Drop by drop to start with, then after a while carefully increasing the amount until you add the last oil in a slow but steady stream.)

Add the truffle oil until the mayo has the taste you prefer.
(It’s quite powerful, and a little goes a long way, so I suggest you add no more than 1/4 tsp at a time and taste it after each…)

That’s it…go whip it up, put it on something yummy, and I would be surprised if you don’t like it ;)

Have a good one!


I just tried a different method of making mayonnaise that was both quicker and easier…and probably as close to foolproof as it gets:

Put the egg yolk, mustard and vinegar in a tall and narrow container, just a slightly wider than the head of the immersion blender.

Add all of the oil on top of it.
(Yes…all of it!)

Sink in the immersion blender all the way to the bottom of the container, then start to blend.

While blending, slowly, slowly pull it upwards.

When you’ve reached the surface you have a perfect batch of mayonnaise that didn’t take you longer than a total of two minutes to make!


12 thoughts on “Truffle Mayonnaise

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    • Hej!

      Har du försökt metoden jag beskriver i uppdateringen längst ner i posten (med stavmixer och hög, smal, behållare)?

      Det är det absolut enklaste sättet imo, och jag har räddat skurna majonnäser på det sättet med! :)
      (Då har jag bara lagt en ny äggula i botten, satt ner stavmixern, och hällt på den skurna majonnäsen. Sen gjort likadant, alltså mixa ett tag och sen sakta dra mixern uppåt.)

      Här är en video som visar metoden (kör gärna med någon billig vegetabilisk olja ett par gånger för att prova tekniken, men håll dig till mina ingredienser när du tänker äta majonnäsen ;)
      Och kom ihåg att ha alla ingredienser rumstempererade innan du börjar!

      Lycka till, och berätta gärna hur det gick! :)

      Mvh // Peter

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