Truffle Aioli

TRUFFLE AIOLI

FOOD AS MEDICINE:

Industrialized oils are oils extracted from things like grains, seeds and beans such as canola oil, cottonseed and soybean oil. They began to largely replace traditional saturated fats in the diet as saturated fats became demonized and as processed, packaged food became more common in the American Diet. We new know that these industrialized vegetable oils that were once touted as “healthy foods” are highly processed, often by using high heat solvents, chemical extractions as well as bleaching agents. During these processes, seed oils become oxidized or damaged by the processing, resulting in a product that is extremely volatile in nature and susceptible to further oxidation during the cooking process. Industrial oils are particularly high in polyunsaturated (unstable) fats and omega-6 fatty acids, which are known to be pro-inflammatory in the body. Instead, choose real food oils that are minimally processed such as cold-pressed olive oil and coconut oil, as well as grassfed butter and ghee. Store your oils in a cabinet away from light and heat to prevent oxidation, and pay attention to the smoke point of your particular oil!

INGREDIENTS:

1/2 cup Simple Olive Oil Mayonnaise

1 tablespoon truffle oil

1 clove garlic, minced

¼ teaspoon truffle salt

DIRECTIONS: 

1. Mix together all ingredients in a small bowl until combined. You can add more truffle oil or salt depending on your preference for truffle flavor. Serve with Sweet Potato, Jicama and Beet Shoestring Fries
2. Store in a ball jar in the refrigerator for up to one week.

Makes 8 1 Tablespoon Servings

Nutrition facts serving: 94 Calories, 11g Fat, 0g Carbohydrates, 0g Protein

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