Truffle Oils & Sauces
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How to Use
Truffle Oils & Sauces
Use truffle oil as a finishing oil, not as a cooking oil. Add it to warm or hot dishes just before serving. Prolonged heating causes the aromatic oils to dissipate. Add it gradually, tasting between additions so as not to overwhelm the other ingredients and dominate the dish.
Truffle sauce can stand alone or be blended.
Use truffle oil as a finishing oil, not as a cooking oil. Add it to warm or hot dishes just before serving. Prolonged heating causes the aromatic oils to dissipate. Add it gradually, tasting between additions so as not to overwhelm the other ingredients and dominate the dish.
Truffle sauce can stand alone or be blended.
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OVEN “FRIES” WITH TRUFFLE OIL
Ingredients
16 large Russet potatoes
2 tablespoons A L’ Olivier EVOO
1 tablespoon or more A L’ Olivier Black Truffle Infused EVOO
Espirit du Sel Fleur de Sel to taste
Black Pepper (Optional) Parmesan cheese, grated (Optional)
Flat leaf parsley, finely chopped (Optional)
Cut the potatoes lengthwise in to 1⁄4 “julienne. Put them in large bowl and cover them with plenty of cold water. Refrigerate for a few hours or overnight.
Preheat the oven to 400°F. Line two baking sheets with parchment or foil.
Drain the potatoes and pat dry. Toss them with the olive oil. Spread the potatoes in a single layer on the sheet pans. Bake for 45 minutes. Stir them around and bake for 15 minutes more until crisp and golden.
Drizzle with A L’ Olivier Black Truffle Infused EVOO. Sprinkle with salt
You might want to add a grinding or two of pepper, a dusting of grated Parmesan and some finely chopped parsley.
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