Saveur

Photo: Christopher Baker

Pounding a black truffle to a paste in a mortar with a bit of oil, butter, or cream yields a versatile paste—a kind of upscale tapenade—that can dispense truffle character quickly and potently into a wide variety of foods. As a refinement, rub both mortar and pestle with a halved clove of garlic, then pound an ounce of truffles with a pinch of salt and moisten with a bit of cognac and madeira. Drizzle in 2 cups of canola or other mild oil, then let the mixture steep for several days. Shake well, then add to soups, root vegetables, rice, or pasta.

This article was first published in Saveur in Issue #3