British Truffle Oil is a modern British recipe for a native version of truffle oil made from summer truffles and rapeseed oil. The full recipe is presented here and I hope you enjoy this classic British version of: British Truffle Oil.
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This is a native British version of truffle oil that uses extra-virgin cold-pressed rapeseed oil with black summer truffles and salt.
Ingredients:
500ml extra-virgin cold-pressed rapeseed oil
25g fresh black summer truffle
1/2 tsp fine sea salt (do not omit for safety)
Method:
Slice the truffles 3mm thick and weigh out 20–25 grams. Sprinkle half the salt in the bottom of a 500ml clip-top (Mason-style) jar. Add the truffle slices and sprinkle the remaining salt on top.
Put the lid on the jar and allow to sit for 10 minutes, mix them around gently to distribute the salt.
Add the oil, top with a tight-fitting lid and refrigerate. After two weeks the truffle aroma will have infused into the oil, but it can be used after a week if you like the flavour.
The oil will keep for a month or two in the refrigerator, and should always be kept refrigerated.
