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Dec 6, 2008 10:12 PM

making truffle salt?

A couple of years ago, I bought a trio of truffle products (honey, carpaccio, and salt) from Far West Fungi on a trip to SF. I hoarded these delicacies away because they always seemed too precious to use, until finally I decided to move to SF and realized it would be ridiculous to pack them up and fly them back across the country with me (in retrospect, I think I could have made room in my carryon for a one-oz. jar of deliciousness).

So my last month in NY became a truffle-filled extravaganza. The carpaccio tasted like nothing more than mushrooms packed in oil at that point, but the honey made a decadent companion to cheese that I served at my farewell party. Most of all, though, I was entranced by the truffle salt. My god, that stuff is good. I used it in salad dressings and eggs and beets, and sprinkled on crusty bread with good butter.

The other day I saw fresh truffles for sale and had the brilliant idea that I could make my own truffle salt to give to people as part of the holiday food gifts I am planning to assemble. Has anyone tried this before, or seen a recipe? I have actually never bought a truffle before so this will definitely be an experiment for me, but it doesn't seem like it could be too difficult. But I am not sure whether the truffles should be used fresh or dried and what the best way is to infuse their flavor into the salt, other than just mixing the two and letting time work its magic. Please let me know if you have any ideas. Thanks!

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  1. Did you managed to do this? I'm also interested in making truffle salt but I can't seem to find any instructions anywhere!

    1. I was looking for a DIY truffle salt recipe, too, and my research says using a microplane zester with truffle mixed with (best possible) fine sea salt at a ratio of about 1:6 to 1:9 is best. Pulse with food processor to blend. The smaller the grated bits are, the more flavor will be released (higher surface area to volume). And since higher heat is the enemy of the volatile aromatic compounds, most uses involve uncooked/low heat applications.

      Then there's the quality of the truffle. Truly fresh is optimum. (How do you know if a truffle isn't fresh?? and it's said the truffle should be "in season" and flavor of "fresh" is lost in mere days.) Don't use canned/preserved truffles for this use; frozen may be okay.

      Apparently the jarred product can have added flavor extracts and/or synthetic truffle oil?!.

      Kind of truffle? Oregon truffles may be cheaper and fresher than imported black winter truffles. Buy from a truffle monger? Have an intimate relationship with a high-end restauranteur?

      Have you had success with DIY truffle salt? Share your how-tos?