Here’s a delicious oil infusion from the cookbook Infusing Flavors that you can add to popcorn, scrambled eggs, mashed potatoes and so much more:
Truffle-Infused Olive Oil
Recipe by Erin Coopey and reprinted from “Infusing Flavors” with permission.
1 or 2 small white or black truffles (not quite 1 ½ ounce total)
½ cup mild-flavored extra-virgin olive oil
Shave paper-thin slices of the truffles using a truffle slicer or madoline. The smaller and thinner the truffle pieces, the stronger the flavor of the finished oil.
Place the truffle slices in a small saucepan with the olive oil and warm gently over very low heat for 1 hour. Pour the infused olive oil into a small, sterile jar. Close the jar and place it in the refrigerator for 1 week to infuse.
After the oil has infused, pour it through a fine-mesh strainer or layers of cheesecloth to remove the pieces of truffle. (You can use the truffle pieces in one of these recipe suggestions or toast some artisan bread and sprinkle it with some truffle pieces, a little of the oil, and some sea salt.)
Pour the infused oil into a sterile bottle. Cap and store in the refrigerator for up to 30 days. Remember to take the oil out of the refrigerator about 30 minutes prior to using.
Erin’s Tip: Fresh truffles make the best infusion but you can use canned or frozen truffles too. It is important to understand that oil is not a method of preservation of truffles because there is a risk of botulism developing in the oxygen-free oil. Oil containing truffles must be refrigerated and used within 30 days.