Sour Cream - Full fat is preferred, but you can substitute light in a pinch.
Truffle Oil - White or black truffle oil, your choice!
Minced Garlic - Fresh minced or minced garlic in a jar.
Lemon Juice - Fresh squeezed is preferred, but you can substitute 100% Lemon Juice (found in the produce section of your grocer) if needed.
Pepper - White pepper helps you maintain a smooth, creamy color, but you can substitute black pepper, if needed.
Refrigerate - Store Truffle Aioli refrigerated in an airtight container for up to 3 days.
Burgers, Grilled Cheese, BLT's, Fish, Picnic Sandwiches, to dip fries, to dip tater tots, drizzle onto asparagus, blended into mashed potatoes, in scalloped potatoes, to dip Baked Artichoke, to dip crab cakes, add 1/4 c into dips like Spinach Dip with Cream Cheese just before baking