Roasted Garlic & Truffle Aioli (Mayonnaise)


  • 1 Head of Garlic roasted
  • 2 Lemons juiced
  • 4 Egg Yolks
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Cups Canola Oil
  • 2 TBSP Truffle Oil
  • Salt to taste
  • Black Pepper to taste

Method of Prep

1. Using a food processor, add egg yolks, lemon juice, and a few grinds of black pepper. When the head of garlic is cooled, squeeze until the soft garlic cloves slide out. You will be left with the skin in your hand; discard.

2. Start the processor and slowly drizzle in olive oil. Then slowly drizzle in canola oil. If it starts to become too thick, adjust with a very little bit of water. Think about the consistency of mayonnaise… and constantly taste to adjust consistency and flavor. be careful not to add too much oil at once, or the emulsion will break and separate.

3. Season with salt and truffle oil, blend again for a few seconds.

*Note: I didn’t have lemons for this particular recipe. I substituted with vinegar, but would have preferred lemons. Also, you may not need all of the canola oil for this recipe, depending on the consistency you prefer. Use it as a guideline. This recipe can also be a base for different flavors. Try substituting different ingredients based on your preference. Egg yolks, oil, acid, garlic, salt and pepper are what make up the base, which then can be customized.


Poultry Brine Recipe


  • 2 Gallons Water
  • 3 Cups Salt
  • 1 Cup Maple Syrup
  • 1 Cup Sugar
  • 18 Black Peppercorns
  • 5 Sage Leaves
  • 3 Rosemary Sprigs
  • 3 Bay Leaves
  • 6 Cardamom
  • 1/2 TSP Mustard Seed
  • 1/2 TSP Celery Seed
  • 1/2 TSP Fennel Seed
  • 1/2 TSP Coriander Seeds
  • 3 Cloves Fresh Garlic smashed, with skin

Method of Prep

1. Combine all ingredients and bring to a boil to dissolve salt/ sugar. Let cool. Strain and chill before using with meat.

2. Submerge chicken, turkey, or other poultry, in brine for 6 to 12 hours.

3. Remove meat from brine. Pat dry, and let sit out at room temp for 30-45 minutes before roasting.