How to Make Truffle Oil
Truffles are a rare and edible type of fungi that grow underground near the roots of oak, hazel, elm, chestnut, poplar, willow and beech trees. The earthy, complex taste of truffle adds a certain richness to many a dish. Truffle oil is an excellent way to impart the truffle taste to foods without having to buy a fresh truffle. Homemade truffle oil ensures that you are getting the full taste of real truffles and not a product that has been chemically enhanced with truffle flavor. Does this Spark an idea?
Things You'll Need
- 1 small truffle (no larger than a walnut) 17 oz. of grapeseed or olive oil
Instructions
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Chop the truffle into small pieces. The smaller the pieces, the better the truffle's perfume will permeate the oil.
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Add the truffle pieces to the oil. If using preserved truffle instead of fresh, be sure to drain all liquid off the truffle before adding it to the oil.
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Store truffle oil in a cool, dark place. Keep the lid of the container tightly closed to avoid exposure to oxygen. You may even want to place sealing wax or plastic wrap atop the oil to ensure that oxygen stays out.
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Tips & Warnings
Truffles are most commonly used raw, shaved over pizza, pasta or scrambled into eggs and omelets. Truffle oil is drizzled over those foods, plus thick soups, bread, mashed potatoes or salads.
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Comments
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This is a great idea... if you want Botulism! Truffles are grown underground so they almost certainly contain botulism bacteria. This is normally perfectly safe, but when you put this in an anaerobic environment (submerged in oil) you have a high likelihood of producing butulinum toxin. So go ahead if you want to kill someone!
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...aka How to Poison My Mates
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Good luck!
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My new venture.......Truffle oil.
