Let’s say we come into possession of a generous amount of fragrant black truffles. After eagerly sprinkling them over pasta, risotto, or scrambled eggs at breakfast, we still have a few left. The mathematical question that arises: we have some truffles—what do we do with them? Or, as one Google search query on my blog put it more practically, "How do you store truffles at home for a longer time?" The answer is simple: by turning them into homemade truffle products!
Here are a few ideas.
1. Truffle-Infused Olive Oil
Truffle-infused olive oil, a delightful and highly appreciated ingredient, is one of my personal favorites. However, it’s no surprise to learn that most of the truffle oils available commercially are, in fact, deceptive. Most producers don’t use real truffles to flavor the oil but instead rely on synthetic aromatic agents, selling it at prices that are far from modest. Since I had Greek olive oil and black truffles at home, I didn't hesitate to make my own truffle-infused oil, avoiding any commercial fraud. A corked bottle housed generous slices of truffle, olive oil was poured over them, and the cork sealed in all the goodness. The best part is that, although the bottle may seem small and the temptation to drizzle the oil on everything is great, it doesn’t run out as quickly as you might think. That’s because no matter how much you use, you can always top it up with more olive oil—the truffles in the bottle will continue to infuse it.
2. Truffle-Infused Honey
Multifloral honey, truffle slices, and an airtight jar—pour this over goat cheese slices and a few toasted walnuts, and you’ve got a dessert best described as a true gastronomic ecstasy. And that's just one of the many ways to use it. As for the shelf life, there’s no need to worry—honey lasts a long time, and the truffle-infused version will likely disappear before you know it. My jar is already half empty, but no worries—I’m already planning another batch with lavender-infused honey.
3. Truffle-Infused Butter
The ever-present truffles, this time finely grated, are blended in a food processor with a stick of butter and a pinch of salt. I used fleur de sel, my current favorite, but you can use any salt you like or even opt for salted butter. Once everything is mixed well, the mixture is transferred onto plastic wrap, shaped into a log, and sealed at the ends like a biscuit roll. The butter log is then refrigerated until firm. Slice off a piece whenever needed—my favorite way to enjoy it is simply spread on toast, paired with a glass of red wine 🙂
4. Truffle-Infused Salt
As I mentioned, my absolute favorite these days—and the only salt I now use—is fleur de sel de Guérande, whose flavor I find indescribable. Just a small amount of finely grated truffle mixed with this salt in a jar or container can add a special flavor to any dish you dream up. And no matter how good it already is, this salt will make it even better.
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