Truffle recipes

To develop truffle flavour in butter, cream, mayonnaise or cream cheese, leave the mixture in a covered container in the fridge for 12 to 24 hours. Within this time frame, a longer infusion allows more truffle flavour to develop in your chosen fat.

For 100 g of butter: 5 to 10 g of white Alba truffle (Tuber magnatum) or 10 to 15 g of black Périgord truffle (Tuber melanosporum). These are Xavier’s infusion tips; adapt the quantity to your preparation and the intensity you prefer.

The basics

Use these preparations as a sauce base or with risotto, fresh pasta, mashed potatoes, meat and other dishes. Keep uncooked preparations refrigerated until needed.

Truffle butter

100 g butter; 25 g uncinatum, 10 to 15 g melanosporum, 5 to 10 g magnatum or 10 g mesentericum.

1. Cut the butter into cubes.
2. Slice the truffle with a truffle slicer.
3. Work together with a fork, keeping some texture.

After infusing, enjoy or freeze in portions wrapped in food-safe cling film. Fresh or frozen, this butter complements mashed potatoes, pasta and risotto, or can be melted over beef and fish.

For a sauce, warm it gently, add a little cream and emulsify. Add salt only when serving.

We also enjoy it on bread as an appetiser with fleur de sel, as a quenelle on gnocchi or in broth.

Truffle cream

1 dl cream; 25 g uncinatum or 15 g melanosporum or 15 g magnatum or 10 g mesentericum.

1. Mix the cream and truffle.
2. Leave to infuse in the fridge for 12 to 24 hours, then use or freeze the mixture.
3. Thin as needed for your dish.

Add to pasta, mashed potatoes, cheese fondue or a smooth soup at the end of cooking. It also pairs with parsnips, Jerusalem artichokes, spinach, leeks and squash.

Avoid heating the infused cream too strongly to preserve its aroma.

Truffle mayonnaise

1. Make a homemade mayonnaise.
2. Grate truffle into it: at least 20% of the weight of the mayonnaise.
3. Mix and season to taste.
4. Refrigerate for 12 to 24 hours, then serve chilled.

Enjoy with burgers, fries, hot dogs, veal sausages and all your grilled favourites, as well as vegetables or eggs with mayonnaise. With Tuber melanosporum, try making truffle mayonnaise for a celeriac remoulade.

Main dishes

Scrambled eggs with truffles

With uncinatum or aestivum: 2 eggs and 15 g truffles per person, salt and pepper.

With melanosporum: 2 eggs and 10 g truffles per person, salt and pepper.

You can place the eggs with the truffles in the refrigerator 3 or 4 days in advance.

1. Two or three hours before cooking, crack the eggs into a bowl, add the grated truffles and mix with a fork.
2. Cover and refrigerate until cooking.
3. 15 minutes before serving, cook over a bain-marie, stirring constantly, or in a frying pan until scrambled.
4. Serve immediately, season with salt and garnish with a few truffle slices.