Black truffle season is short, usually just 6–8 weeks in the depth of winter and then they’re gone for another year! Truffle oil, and almost every other preserved truffle product, is full of nasty chemicals and best avoided (read the labels). Truffles don’t freeze well whole, but there are two ways to preserve fresh black truffles: as black truffle butter and in truffle salt. Here’s how to make truffle salt if you find yourself with leftover truffles (lucky you) – or if you’d like to preserve some extra truffles at the end of the season to enjoy in the coming months. Sprinkle it over vegetables with lashings of butter or olive oil, or use it to fancy up eggs, make the ultimate chips or the tastiest popcorn. Black truffle salt is also an indulgent gift to share with friends.
Makes 110g
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