Preserving Truffles

Truffes à l’huile is a way of preserving them in oil for up to a fortnight– any longer and off-flavours may develop. Slice the truffle and put it into olive or grape seed oil in a sealed jar. The oil can be used in a salad dressing, trickled over eggs or onto a steak.

Truffes à l’alcool is another way of keeping truffles. The cleaned tuber can be steeped, whole or sliced, in pure white alcohol or brandy or even Armagnac. If using a commercial preserved truffle, use it within a day or two of opening the tin or jar. The alcohol and the truffle can be used in omelettes or pâtés or for flambéing shellfish.