Gourmet Black Truffle Mushroom Aioli

1.In a large, non-reactive mixing bowl, combine the 500 g of full-fat mayonnaise and the 250 g of concentrated mushroom sauce. Use a rubber spatula or whisk to gently incorporate the two ingredients until uniformly mixed and smooth.

2.Slowly drizzle the 250 ml of black truffle oil into the mayonnaise and mushroom mixture while continuously whisking. Ensure the oil is fully emulsified and integrated into the base to prevent separation.

3.Once the sauce is smooth and homogenous, season with 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly ground black pepper. Taste the aioli and adjust the seasoning as necessary, adding more salt or pepper to enhance the savory notes.

4.Transfer the finished Truffle Mushroom Aioli to an airtight container. Cover and refrigerate for at least 2 hours before serving. Chilling allows the flavors to fully meld and the truffle aroma to deepen.

5.Before serving, give the aioli a final stir. Serve generously on gourmet burgers, sandwiches, or as a dipping sauce for fries.