Truffle juice ◆

Jus de truffe

What it is

When truffles are sterilised in the tin they give up a dark liquor, and that liquor is drawn off and sold on its own, the first cooking yielding the strongest. The tinned truffle has by then lost most of what it had; the juice is where it went.

In the kitchen

It is salted and concentrated, so a tablespoon finishes a sauce for four and you season afterwards, never before. Add it off the heat: boiling drives the aroma straight out of the pan.

Goes with

Malmsey Madeira Butter Cream Foie gras Egg Potato Veal sweetbread heart (noix)

Same species

Bagnoli truffle Bianchetto truffle Musky truffle Burgundy truffle Chinese truffle Oregon white truffle

Also used with

Low-acyl gellan gum

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