Truffle Oil and Truffle Butter
A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Some of the truffle species are highly prized as a food. French gourmand Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”.[1] Edible truffles are held in high esteem in Middle Eastern, French, Spanish, Italian, Greek and Georgian cooking, as well as in international haute cuisine. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with the roots of trees. Spore dispersal is accomplished through fungivores, animals that eat fungi.Truffle oil is a modern culinary ingredient, used to impart the flavor and aroma of truffles to a dish.This definition was taken from Wikipedia. Truffle butter is butter that has been infused with tiny pieces of truffles, I have also used truffle butter. Truffle butter is more concentrated than truffle oil. Having used both in my own cooking, I love my white truffle butter. The white truffle is much harder to find, therefore much more expensive in price. It is indeed a luxury item. I have seen Ina Garten on her show Barefoot Contessa, which airs on the Food Network. I have purchased both truffle butter and truffle wine and have used it in recipes similar to hers. It is decadent. It is also very very strong, so a little goes a long way. I have used it on pasta, popcorn, potato dishes, and veggies. I have learned the more expensive the bottle the better the truffle flavor and the less you need to use. I do really love the truffle butter. I also learned you must freeze it immediately, unless you use it within 5 days. The shelf life is very short and it will mold very quickly even in the fridge. I like the black truffle butter but the white is just divine. Try the truffle butter, you will be hooked. I am still experimenting with truffles and different foods. Stay safe my fans and Bon Appetit.