Truffle Oil With Peppercorns and Thyme |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Truffles are very expensive so this is a great way to stretch the truffles. You can use it by drizzling sparingly over your favorite pasta, risotto, omelet, crusty bread, or top a green salad. Ingredients:
1 fresh truffle, sliced very thin-shaved (1/2 ounce) |
3 young fresh thyme sprigs (do not use woody twigs or stems) |
5 peppercorns |
1 cup good quality light olive oil |
Directions:
1. Clean the thyme well with a damp cloth.
2. If you submerge in water to clean, spin dry immediately. Make sure there is no water on the herb.
3. Pour the olive oil into a small, heavy saucepan, then add truffles, thyme and peppercorns.
4. Clip a candy thermometer onto the side of the pan.
5. Heat the oil over medium-low heat until the thermometer registers 200 degrees F.
6. Cook at 200-225 degrees for 10 minutes.
7. Remove from the heat and let cool slightly.
8. Pour into a sterilized bottle, cover and store at room temperature for up to 2 months.
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