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Buried culinary treasure

Buried culinary treasure

Truffles are a type mushroom or tuber. What is a tuber? Who knows? But here is what we do know: They grow underground. They are infamously difficult to find. Most people, when asked if they like truffles, are very clear and concise. There is no in between when it comes to the truffle experience. They give off an earthy, pungent, garlic-like aroma. Invoking a very strong love or hate reaction.

Truffle lovers will enjoy this simple and yet very satisfying recipe.

Truffle Mayonaise

INGREDIENTS

3 egg yolks

2 teaspoons Dijon mustard

150ml light olive oil

100ml sunflower oil

50ml truffle oil

2 tablespoons lemon juice

1 small truffle fresh or preserved

METHOD

Place the egg yolks, mustard and some salt and pepper in a blender and whiz to combine. Combine the oils in a jug, then, with the motor running, slowly pour oil through the feed tube until you have a thick emulsion. Mix in the lemon juice and a little warm water to loosen. Keep chilled for up to 2 days, stirring in freshly shaved truffle when ready to serve, if desired.

Serve with some fresh home made fries, or a nice fresh warm baguette.

Supermarkets usually carry a few products made of or with truffles such as oils, cheeses, sauces, salami and paté. These are usually made of extract or aroma, chemicals; you know, everything except actual truffles. At specialty shops you may be able to find truffle preserves; but no real fresh truffles. The reason being, is that actual organic truffles are totally seasonal so their numbers are finite. You could get yourself a dog to sniff them out, or a pig for that matter. However if you do happen to get your hands on some, you’d best be prepared to cook it immediately. We do not recommend to store truffles under vacuum so just go on and eat them.

Happy hunting!

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