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Earth Eats: Real Food, Green Living

Truffle Herb Aioli

Dress your salads in something special (and remarkably simple).

Here the aioli is drizzled on a bed of fresh arugula, then topped with grille mushrooms and roasted tomatoes.

Chef Daniel Orr uses Truffle Herb Aioli as a dressing for salads, like his Fresh Mushroom Brochette salad, with arugula and roasted tomatoes. It’s perfect on sandwiches, and makes a wonderful dip. Feel free to substitute with your favorite fresh herbs. If you don’t have truffle oil, no worries, you can skip it. Just boost the flavor by adding more roasted garlic and/or more fresh herbs.

You can roast your garlic by wrapping a full head of garlic in foil and baking it in the oven (or even a toaster oven) at 350F for 30 minutes or so. Once the garlic is soft, remove from the oven and allow to cool. Then you can break the bulb open, and squeeze the garlic cloves from their skins. This method adds a rich, warm flavor and mellows the bite of raw garlic.

Truffle Herb Aioli


  • 1 cup mayonnaise
  • 2 Tablespoons red onion (finely chopped)
  • 2 Tablespoons roasted garlic, finely chopped
  • 2 teaspoons fresh thyme (finely chopped)
  • 2 teaspoons fresh rosemary(finely chopped)
  • truffle oil, to taste (optional)
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • truffle oil, to taste (optional)
  • Salt and pepper to taste


  1. Combine all ingredients.
  2. Blend together by hand, or use a food processor, blender or stick blender, until the mixture becomes a smooth.
  3. Serve over fresh arugula (or any salad) spread on a sandwich, or use as a dip.

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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