White truffle mayo is a homemade aioli-style sauce built from olive oil, egg, Dijon, lemon juice, and a tablespoon of white truffle oil. It takes 10 minutes and no heat. The honest reason to make it: it tastes noticeably better than anything in a jar, and once you know the technique, you can make any flavored mayo you want.
The short version of why this works
The whole recipe depends on emulsification — getting oil and water-based ingredients (egg, lemon juice) to combine into a thick, stable sauce instead of separating. The key is speed control: you add the oil slowly, a few drops at a time at first, while whisking constantly. This forces tiny oil droplets to suspend evenly in the liquid rather than pooling on top. Once the mixture thickens and turns pale, you can pour the remaining oil in a thin, steady stream. Rush that first stage and the mayo breaks — it stays thin and greasy instead of creamy. That’s the one thing worth getting right.
Ingredient notes
- White truffle-infused olive oil: This is the flavoring agent. Quality varies a lot by brand — look for one that lists truffle in the ingredients rather than just artificial flavoring. A little goes a long way; the recipe uses only 1 tablespoon against a full cup of regular olive oil.
- Olive oil: Use a mild, light-tasting olive oil, not an intensely grassy extra-virgin. A strong olive oil flavor will compete with the truffle. A neutral oil like avocado oil also works if that’s what you have.
- Organic whole egg: The recipe calls for organic, which is a reasonable preference for a raw-egg preparation. Whatever egg you use, make sure it’s fresh and cold from the fridge — cold eggs emulsify more reliably.
- Dill and chives: These are fresh herbs, not dried. Dried versions won’t give you the same clean flavor in a cold sauce.
Troubleshooting
- Mayo broke and looks oily and thin: Start fresh with a new egg yolk in a clean bowl. Whisk it briefly, then slowly whisk the broken mixture into it drop by drop, exactly as you did with the oil the first time. This rescues most broken batches.
- Mayo won’t thicken at all: Your bowl or whisk may have had grease or water on it. Fat residue prevents emulsification. Wash and dry everything thoroughly before starting again.
- Truffle flavor is barely noticeable: Truffle oil is sensitive to heat and air. If your bottle has been open a while, the aroma fades. Use a fresh bottle and add the truffle oil before the regular olive oil so it disperses through the base first.
- Mayo tastes flat: Add lemon juice and salt in small increments after the sauce is fully emulsified. Seasoning a finished mayo is much easier than correcting it mid-process.
- Sauce is too thick to spread: Whisk in a few drops of cold water, half a teaspoon at a time, until it loosens to the consistency you want. Skip the egg in the mix — it makes the patty mushy — but here, adding water is the right fix for over-thick mayo.
Leftovers and meal prep
Store white truffle mayo in a sealed jar or airtight container in the refrigerator for up to 4 days. Because it contains a raw egg, don’t push it past that window. Give it a quick stir before using — some light separation is normal after sitting. This sauce does not freeze well; the emulsion breaks on thawing and won’t come back together. If you’re making it ahead for a cookout, prepare it the morning of rather than the night before for the best texture and truffle aroma.
White Truffle Mayo – Homemade in 10 Minutes
Equipment
- Medium mixing bowl
- Balloon whisk
- Measuring cups and spoons
- Airtight glass jar or container for storage
- Immersion blender (optional — for foolproof emulsification)
Ingredients
- 1 cup olive oil 240ml
- 1 tablespoon white truffle-infused olive oil 15ml
- 1 tablespoon fresh lemon juice 15ml
- 1 medium egg organic
- 1 tablespoon Dijon mustard 15g
- 1 tablespoon fresh dill finely chopped, 3g
- 1 tablespoon fresh chives finely chopped, 3g
- ¼ teaspoon fine sea salt plus more to taste
Instructions
- Whisk together the whole egg, Dijon mustard, salt, and lemon juice in a medium mixing bowl until evenly combined.1 medium egg, 1 tablespoon Dijon mustard, ¼ teaspoon fine sea salt, 1 tablespoon fresh lemon juice
- Add the olive oil a few drops at a time, whisking constantly. Continue adding oil in small drops for about 1-2 minutes until the mixture noticeably thickens and turns pale — this means the emulsion has formed.1 cup olive oil
- Once the emulsion is stable and thick, switch to pouring the remaining olive oil in a thin, steady stream while whisking vigorously. When all the olive oil is incorporated, drizzle in the white truffle oil and whisk until fully combined.1 cup olive oil, 1 tablespoon white truffle-infused olive oil
- Fold in the chopped chives and dill. Taste and adjust salt if needed. Transfer to an airtight jar and refrigerate until ready to use.1 tablespoon fresh chives, 1 tablespoon fresh dill, ¼ teaspoon fine sea salt
Notes
Nutrition
Your questions, answered
Is it safe to eat mayo made with a raw egg?
Yes, for most healthy adults, when the egg is fresh and the mayo is kept refrigerated and eaten within 4 days. If you’re cooking for pregnant women, young children, elderly guests, or anyone immunocompromised, use a pasteurized egg instead — they’re available at most grocery stores and work the same way.
Can I use a blender or food processor instead of whisking by hand?
Yes, and it’s actually more reliable for beginners. Add the egg, mustard, lemon juice, and salt to the blender first, then drizzle the oil in through the feed hole while the machine runs. The blade does the emulsifying work for you.
What if I can’t find white truffle oil?
You can make a plain herb mayo with just the olive oil, egg, Dijon, lemon, dill, and chives — it’s still a solid burger sauce. Black truffle oil is a workable substitute but has a earthier, more mushroom-forward flavor than white.
How much mayo does this make, and is it enough for 4 burgers?
One cup of olive oil yields roughly 1 to 1¼ cups of finished mayo, which is plenty for 4 burgers with some left over. A standard serving is about 2 tablespoons per burger.
My mayo came out very yellow — did I do something wrong?
No, that’s normal. The color comes from the egg yolk and the olive oil. A pale yellow to golden color means the emulsion worked. Bright white mayo like the store-bought kind usually contains additives and a higher proportion of neutral oil.
Can I make this without Dijon mustard?
Technically yes, but the mustard does two jobs: it adds flavor and it acts as an emulsifier that helps the sauce hold together. Leaving it out makes the mayo more likely to break. If you must skip it, add the oil even more slowly than usual.
More burger recipes to try
- Angus Bacon Guacamole Burger
- Ultimate Guacamole Bacon Burger
- Halloumi King Burger Homage
- Gourmet Big Tasty Burger