1 lb. fresh brussels sprouts
1 1/2 tablespoons Extra Virgin Olive Oil
¼ teaspoon Black or White Truffle Salt
3 cloves garlic
1/2 teaspoon Black or White Truffle Salt
juice of 1/2 lemon
2 egg yolks
3/4 cup Extra Virgin Olive Oil or White Truffle Extra Virgin Olive Oil
Heat the oven to 400 degrees F.
Cut the Brussels sprouts in half and toss them with the oil.
Sprinkle truffle salt onto the sprouts.
Place the Brussel sprouts on a lined baking sheet and roast until tender about 30 minutes.
Meanwhile; in a food processor combine garlic, 1/2 teaspoon truffle salt, lemon juice and egg yolks.
Turn processor on and process until garlic is minced.
Turn off processor, scrape down the sides. Return lid to the top.
Turn on processor and slowly pour in ¾ cup of olive oil and then truffle oil until mixture emulsifies.
Aioli should be smooth but somewhat thick.
If too thick turn food processor back on and pour in additional 1 to 2 tablespoons olive oil to thin.
Transfer to bowl and add additional salt if necessary.