Truffle Fries With Aioli Sauce // Recipe

I am almost positive that overall, the state of Utah has the best restaurants/ food. I miss the food almost as much as the people and mountains! One of my favorites is a simple yet gourmet appetizer- truffle french fries with aioli sauce, from a tiny, industrial restaurant in downtown SLC. These fries are so good, they're worth making the trip for them, alone. But since I live three thousand miles away, that's a little harder to do. So I decided to try making them, myself! It turns out that it's pretty easy, it just takes a few, special ingredients.

You'll need to find some

white truffle oil

. It's not a cheap ingredient, but you only need a tiny bit. I bought mine at

William Sonoma

.

Aioli Sauce

4 cloves of garlic- pressed

2 egg yokes

a pinch of pink Himalayan salt

2/3 cup olive oil

1 1/2 tsp dijon mustard

1/2 tsp cold water

1 tsp lemon juice

In a food processor, combine the garlic, salt, egg yokes, and mustard until it has mixed as well as it can. Add olive oil slowly while processor is running, then add the water and lemon juice. Mix until the mixture is creamy, then place in the fridge to let the flavors combine and the sauce to thicken.

Truffle Fries

french fries- homemade or frozen

parmesan cheese

1 tbsp white truffle oil

pink Himalayan salt

1 pressed garlic clove

First, spread your french fries (either homemade or frozen. I used frozen alexia french fries) onto a baking sheet. In a bowl, whisk together the truffle oil and pressed garlic. Drizzle the mixture over the french fries, then use tongs to mix the oil around. Season the fries with a bit of pink Himalayan salt, then bake in the oven according to the directions on the bag. When the french fries are almost done, remove them from the oven and sprinkle with parmesan cheese. Place back in the oven until the cheese has melted.

This is a fun and unique recipe you can use to impress your next party guests. Be sure to present the fries in a way that shows off your hard work! I chose to garnish mine with some rosemary and I served them in a

wire basket

with these

french fry newspaper liners

. But the possibilities are endless! Enjoy!