Saturday, February 10, 2007
Fresh truffles only last less than a week. The guy that I bought these from, said that truffle oil is usually pasteurized since olive oil is very good at absorbing all flavors--even the off ones. Pasteurization helps to remove off-flavors and keeps the oil good for longer, thus this is why homemade truffle oil will develop strange flavors. Truffle butter is a better way to preserve them for longer periods of time for the home cook.
Thinly slice several truffles. Whip softened butter in a mixer. Add truffles, and gently mix. Let mixture sit in the refrigerator for 3 days so that the butter can absorb the flavors. Store frozen. Keeps for a few months if frozen.
I used American White Truffles for this batch.