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The Truffleist is a company based out of Long Island City, Queens that produces handcrafted, small-batch truffle products. We aim to bring our customers the highest quality products to create delicious, unique dishes.

Recipes |  The Truffleist - Shop the Finest Truffle Products from NYC

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blink - Truffleist

INGREDIENTS 1 x frozen puff pastry sheet, thawed 1 x The Truffleist truffle bratwurst Truffle Mustard By The Truffleist 1 x egg Truffle Everything Seasoning By The Truffleist INSTRUCTIONS Preheat the oven to 400F. Cut the bratwurst in half lengthwise, then cut each half lengthwise into 3 skinny strips, giving you 6 strips. Cut each of those strips into 3 pieces, resulting in bite size pieces. Cut your puff pastry in half, and then cut on the diagonal, alternating, to form long triangles as wide as your bratwurst pieces. Line a baking sheet with foil or parchment paper. In a small bowl, whisk the egg until smooth. Place the puff pastry triangles on a clean surface with the points facing away from you. Brush the points with a tiny bit of egg wash. To form the pigs in blankets, dab the center of each triangle with a small dollop of truffle mustard, place a piece of bratwurst at the bottom of the puff pastry triangle, then roll it up towards the point, gently pressing to seal. It should look like a tiny croissant. Place on the baking sheet, then repeat with the rest of the puff pastry and bratwurst.

Mustardy Truffle Bratwurst Pigs in a Blanket

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Recipes

Buttery, crunchy, soft, and chewy, these cookies are addicting. They are easy to make, and we've saved you the step of making your own granola with the launch of our new, luscious Black Truffle Granola with a hint of honey. Servings: 12 Time: 15 minutes prep, 10 minutes cooking, 25 minutes total INGREDIENTS: 3⁄4 cups old fashioned rolled oats 3⁄4 cups all purpose flour 3⁄4 teaspoon baking soda 1⁄2 teaspoon kosher salt 1⁄2 cup unsalted butter softened but still cool 1⁄3 cup light brown sugar, packed (make sure it's fresh and soft) 2 tablespoons Truffliest Truffle honey 1 large egg 1 teaspoon vanilla 1 1⁄2 cups The Truffleist Black Truffle Granola with Honey PREPARATION INSTRUCTIONS: Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. In a medium-sized bowl, combine oats, flour, baking soda, and salt. Set aside. With a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar and honey for 1-2 minutes, until smooth and creamy. Add egg and vanilla and beat to combine. Add the dry ingredients to the wet ingredients and beat until combined. Stir in 1 1⁄4 cup of Black Truffle Granola. Scoop the dough into 2-tablespoon balls and place a couple inches apart on the baking sheets (the dough will be sticky). If the dough is too sticky, you can chill it in the refrigerator for 30 minutes. Use the remaining 1⁄4 cup Black Truffle Granola to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). For thinner cookies, lightly press down on the dough balls to flatten just slightly. Or leave the dough balls in a mound for thicker cookies. Bake for 8-10 minutes, until the edges of the cookies are golden brown and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely. TIPS: Serving: Serve these cookies at room temperature, chilled, or slightly warm (not too warm or they'll fall apart). Storage: Store tightly covered at room temperature for up to 3 days or refrigerated for up to 5 days. Cookies may be frozen for up to 3 months (double wrapped). Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!

Buttery, crunchy, soft, and chewy, these cookies are addicting. They are easy to make, and we've saved you the step of making your own granola with the launch of our new, luscious Black Truffle Granola with a hint of honey.   
<div class="article-content">
Servings: 12
Time: 15 minutes prep, 10 minutes cooking, 25 minutes total
 
INGREDIENTS:
<ul>
<li>3⁄4 cups old fashioned rolled oats</li>
<li>3⁄4 cups all purpose flour</li>
<li>3⁄4 teaspoon baking soda</li>
<li>1⁄2 teaspoon kosher salt </li>
<li>1⁄2 cup unsalted butter softened but still cool</li>
<li>1⁄3 cup light brown sugar, packed (make sure it's fresh and soft)</li>
<li>2 tablespoons Truffliest Truffle honey</li>
<li>1 large egg</li>
<li>1 teaspoon vanilla</li>
<li>1 1⁄2 cups The Truffleist Black Truffle Granola with Honey 
</li>
</ul>
  
PREPARATION INSTRUCTIONS:
<ol>
<li>Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.</li>
<li>In a medium-sized bowl, combine oats, flour, baking soda, and salt. Set aside.</li>
<li>With a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar and honey for 1-2 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.</li>
<li>Add the dry ingredients to the wet ingredients and beat until combined. Stir in 1 1⁄4 cup of Black Truffle Granola.</li>
<li>Scoop the dough into 2-tablespoon balls and place a couple inches apart on the baking sheets (the dough will be sticky). If the dough is too sticky, you can chill it in the refrigerator for 30 minutes. Use the remaining 1⁄4 cup Black Truffle Granola to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). For thinner cookies, lightly press down on the dough balls to flatten just slightly. Or leave the dough balls in a mound for thicker cookies.</li>
<li>Bake for 8-10 minutes, until the edges of the cookies are golden brown and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.</li>
</ol>
 
TIPS:
<ul>
<li>
Serving: Serve these cookies at room temperature, chilled, or slightly warm (not too warm or they'll fall apart).</li>
<li>
Storage: Store tightly covered at room temperature for up to 3 days or refrigerated for up to 5 days. Cookies may be frozen for up to 3 months (double wrapped).</li>
<li>Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!</li>
</ul>
</div>

Honey and Black Truffle Granola Cookies

Place the grapes on the platter and the cheeses around the grapes. Place the Truffleist mustard, and Truffleist Honey on opposite sides of plate. Place ramekin of olives across from the mustard and ramekin of almonds across from honey. Display the sliced Truffle Salami and artfully arrange the apples, rosemary sprigs and assorted crackers among the cheeses.

Place the grapes on the platter and the cheeses around the grapes. Place the <a href="https://www.truffleist.com/products/truffle-mustard" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/truffle-mustard">Truffleist mustard</a>, and <a href="https://www.truffleist.com/products/truffle-honey" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/truffle-honey" target="_blank">Truffleist Honey</a> on opposite sides of plate. Place ramekin of olives across from the mustard and ramekin of almonds across from honey. Display the sliced <a href="https://www.truffleist.com/products/pork-salami-made-with-truffles-and-sea-salt" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/pork-salami-made-with-truffles-and-sea-salt" target="_blank">Truffle Salami</a> and artfully arrange the apples, rosemary sprigs and assorted crackers among the cheeses.

Cheeseboard

Enjoy a Sunday morning brunch featuring this unique cheese and mushroom quiche with a Truffle Granola crust. Our Black Truffle Granola is not just limited to sweet dishes. The rich truffle butter in our granola makes for the perfect quiche crust that will have your brunch guests going in for seconds. Servings: 6 Time: 45 minutes prep, 1 hour cooking, 1 hour 45 minutes total INGREDIENTS: 2 cupped handfuls fresh mushrooms 2 cupped handfuls grated cheese (gruyere or similar) 3 eggs 1 shallot finely diced 120 ml milk 120 ml double cream 1/2 tsp nutmeg 1/2 tsp thyme 5 tbsp butter 1 1/2 cups The Truffleist Black Truffle Granola with Honey 1/4 cup The Truffliest Truffle Honey PREPARATION INSTRUCTIONS: Preheat oven to 350F / 175 C To make the crust, add the granola, honey, and 4 tbsp of butter (melted) to a food processor. Pulse until it is a crumbly, wet sand texture. Add the mixture to your quiche pan and press into a pie crust, making sure to press evenly on the base and up the sides of the pan. Place into the fridge for 15 minutes until it is more firm. Bake in the oven for 10 minutes until golden and fragrant. Take crust out of oven to let cool while you make the filling. Meanwhile, heat 1 tbsp of the butter in a frying pan and add the shallot until translucent before adding the mushrooms. Fry until cooked and slightly browned, stirring through some fresh thyme, salt and pepper. Remove from the heat. In a bowl, whisk together the eggs, milk, cream and nutmeg and season with salt and pepper. Put half the grated cheese at the bottom of the pie crust, then half the mushrooms layered on top. Ladle in half of the milk/cream mixture (if you just slosh it in you'll lose the layers) and then repeat. Put back in the cooler oven for 40 minutes or until the filling looks set and not too loose when you jiggle it slightly. Place on a cooling rack and leave to rest for 20 minutes before enjoying with a nice green salad simply dressed.

Enjoy a Sunday morning brunch featuring this unique cheese and mushroom quiche with a Truffle Granola crust. Our Black Truffle Granola is not just limited to sweet dishes. The rich truffle butter in our granola makes for the perfect quiche crust that will have your brunch guests going in for seconds.  
<div class="article-content">
Servings: 6
Time: 45 minutes prep, 1 hour cooking, 1 hour 45 minutes total
 
INGREDIENTS:
<ul>
<li>2 cupped handfuls fresh mushrooms</li>
<li>2 cupped handfuls grated cheese (gruyere or similar)</li>
<li>3 eggs</li>
<li>1 shallot finely diced </li>
<li>120 ml milk</li>
<li>120 ml double cream</li>
<li>1/2 tsp nutmeg</li>
<li>1/2 tsp thyme</li>
<li>5 tbsp butter</li>
<li>1 1/2 cups The Truffleist Black Truffle Granola with Honey
</li>
<li>1/4 cup The Truffliest Truffle Honey
</li>
</ul>
  
PREPARATION INSTRUCTIONS:
<ol>
<li>Preheat oven to 350F / 175 C</li>
<li>To make the crust, add the granola, honey, and 4 tbsp of butter (melted) to a food processor. Pulse until it is a crumbly, wet sand texture. Add the mixture to your quiche pan and press into a pie crust, making sure to press evenly on the base and up the sides of the pan. Place into the fridge for 15 minutes until it is more firm. Bake in the oven for 10 minutes until golden and fragrant. Take crust out of oven to let cool while you make the filling. </li>
<li>Meanwhile, heat 1 tbsp of the butter in a frying pan and add the shallot until translucent before adding the mushrooms. Fry until cooked and slightly browned, stirring through some fresh thyme, salt and pepper. Remove from the heat. </li>
<li>In a bowl, whisk together the eggs, milk, cream and nutmeg and season with salt and pepper.</li>
<li>Put half the grated cheese at the bottom of the pie crust, then half the mushrooms layered on top. Ladle in half of the milk/cream mixture (if you just slosh it in you'll lose the layers) and then repeat. Put back in the cooler oven for 40 minutes or until the filling looks set and not too loose when you jiggle it slightly.</li>
<li>Place on a cooling rack and leave to rest for 20 minutes before enjoying with a nice green salad simply dressed.</li>
</ol>
</div>

Cheesy Mushroom Quiche with Truffle Crust

INGREDIENTS: Fresh, whole strawberries Chocolate chips Truffleist Truffle Honey Truffleist Truffle Granola Sugar DIRECTIONS: Clean strawberries Melt chocolate Dip strawberries Roll in granola place on parchment lined baking sheet Chill until chocolate is set Drizzle with truffle honey (optional) Enjoy!

<h3>INGREDIENTS:</h3>
<ul>
<li>Fresh, whole strawberries</li>
<li>Chocolate chips</li>
<li><a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">Truffleist Truffle Honey</a></li>
<li><a href="/products/black-truffle-granola-with-honey" target="_blank" rel="noopener noreferrer">Truffleist Truffle Granola</a></li>
<li>Sugar</li>
</ul>
<h3>DIRECTIONS:</h3>
<ol>
<li>Clean strawberries</li>
<li>Melt chocolate</li>
<li>Dip strawberries</li>
<li>Roll in <a href="/products/black-truffle-granola-with-honey" target="_blank" rel="noopener noreferrer">granola</a> place on parchment lined baking sheet</li>
<li>Chill until chocolate is set</li>
<li>Drizzle with <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">truffle honey</a> (optional)</li>
<li>Enjoy!</li>
</ol>

Chocolate Dipped Strawberries Dusted in Truffle Granola

A fun spin on a classic, the Truffle Negroni will surprise you with bold flavor. Didn’t think you could use your Truffleist products with booze, huh? Servings: 1 INGREDIENTS: 1 orange 2 1/2 cups water (separated into 2 cups and ½ cup) ¾ cup granulated sugar ¼ cup The Truffleist Truffle Honey 1 oz gin 1 oz sweet vermouth 1 oz Campari 1 tbsp The Truffleist Truffle Salt Large ice cube PREPARATION INSTRUCTIONS: For the Truffle Candied Orange Peels: Boil 2 cups of water in a wide pot Cut orange peels off of the orange. Carefully remove the white part of the peel from the orange outside. Save a slice of the orange (with fruit) for drink making later. Slice the peels into ½ inch slices Place sliced orange peels into a pot of boiling water. Turn heat down so that the water is only simmering. Let simmer for 10 minutes. Remove the orange peels and place on a plate lined with a paper towel. Discard the boiled water. In the same pot, now empty, add ½ cup of water, sugar, and honey. Mix well and bring to a bubbling simmer. Add the orange peels back into the pot. Let orange peels simmer in the honey sugar mixture for 10 minutes, not touching the peels. After 10 minutes, stir the mixture and peels. If you can, flip the peels so all sides of the peel get candied. Let simmer for another 10 minutes (20 minutes total in honey sugar mixture) Remove peels and place on a plate lined with parchment paper. Let rest for 12-24 hours before using. For the Negroni Cocktail: Place the tablespoon of truffle salt onto a plate. Use the reserved slice of orange to wet the rim of your serving glass. Roll the rim in the truffle salt to create the truffle-salted rim. In a cocktail mixing glass, add ice, gin, sweet vermouth, and campari. Mix with a stirring spoon. Pour cocktail mixture into serving glass with a large ice cube. Garnish with a truffle-candied orange and enjoy!

A fun spin on a classic, the Truffle Negroni will surprise you with bold flavor. Didn’t think you could use your Truffleist products with booze, huh?
Servings: 1
<div class="article-content" style="text-align: left;">
INGREDIENTS:
<ul>
<li style="font-weight: 400;">1 orange</li>
<li style="font-weight: 400;">2 1/2 cups water (separated into 2 cups and ½ cup)</li>
<li style="font-weight: 400;">¾ cup granulated sugar</li>
<li style="font-weight: 400;">¼ cup The Truffleist Truffle Honey</li>
<li style="font-weight: 400;">1 oz gin</li>
<li style="font-weight: 400;">1 oz sweet vermouth</li>
<li style="font-weight: 400;">1 oz Campari</li>
<li style="font-weight: 400;">1 tbsp The Truffleist Truffle Salt</li>
<li style="font-weight: 400;">Large ice cube</li>
</ul>
<meta charset="utf-8">
</div>
<div class="article-content" style="text-align: left;"><span style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;" data-mce-style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;"></div>
<div class="article-content" style="text-align: left;">
 
PREPARATION INSTRUCTIONS:
For the Truffle Candied Orange Peels:
<ol>
<li style="font-weight: 400;">Boil 2 cups of water in a wide pot</li>
<li style="font-weight: 400;">Cut orange peels off of the orange. Carefully remove the white part of the peel from the orange outside. Save a slice of the orange (with fruit) for drink making later.  </li>
<li style="font-weight: 400;">Slice the peels into ½ inch slices</li>
<li style="font-weight: 400;">Place sliced orange peels into a pot of boiling water. Turn heat down so that the water is only simmering. Let simmer for 10 minutes. </li>
<li style="font-weight: 400;">Remove the orange peels and place on a plate lined with a paper towel. Discard the boiled water. </li>
<li style="font-weight: 400;">In the same pot, now empty, add ½ cup of water, sugar, and honey. Mix well and bring to a bubbling simmer. </li>
<li style="font-weight: 400;">Add the orange peels back into the pot. Let orange peels simmer in the honey sugar mixture for 10 minutes, not touching the peels. </li>
<li style="font-weight: 400;">After 10 minutes, stir the mixture and peels. If you can, flip the peels so all sides of the peel get candied. Let simmer for another 10 minutes (20 minutes total in honey sugar mixture)</li>
<li style="font-weight: 400;">Remove peels and place on a plate lined with parchment paper. Let rest for 12-24 hours before using. </li>
</ol>
For the Negroni Cocktail: 
<ol>
<li style="font-weight: 400;">Place the tablespoon of truffle salt onto a plate. Use the reserved slice of orange to wet the rim of your serving glass. Roll the rim in the truffle salt to create the truffle-salted rim. </li>
<li style="font-weight: 400;">In a cocktail mixing glass, add ice, gin, sweet vermouth, and campari. Mix with a stirring spoon. </li>
<li style="font-weight: 400;">Pour cocktail mixture into serving glass with a large ice cube. </li>
<li style="font-weight: 400;">Garnish with a truffle-candied orange and enjoy!</li>
</ol>
</div>

Truffle Salted Negroni with a Truffle Candied Orange Peel

You've seen it go viral... but never seen it elevated with truffles. Easy to make and sure to impress, our Caramelized Onion Upside Down Puff Pastry is trendy and tasty, perfect for any get-together. Servings: 4 INGREDIENTS: 1 Puffed pastry sheet, cut into four even rectangles 4 tsp olive oil 2 tsp The Truffleist Truffle Honey ½ yellow onion, cut into thin round slices keeping each layer together 7 small sprigs of thyme, leaves removed and roughly chopped Salt and pepper to taste 1 egg 1 teaspoon milk Crumbled goat cheese 2 tsp The Truffleist Truffle Oil PREPARATION INSTRUCTIONS: Thaw your frozen puff pastry for at least 30 minutes, no more than 40 minutes. Preheat the oven to 375F. While the oven is heating and the puff pastry is thawing, cut your onion into rounds. They should all be even sizes; we recommend cutting off an inch from the end of the onion, peeling the skin, then cutting the onion so that you are starting with slices at a wider diameter. Cut 4 of these round slices total, being sure to keep the layers together in each round. Remove the leaves from the thyme and roughly chop these. Set aside. Once the puff pastry is thawed and can unfold without breaking, cut the puff pastry into 4 even rectangles. On a baking sheet lined with parchment paper, place ½ tsp of olive oil in one quadrant directly onto the parchment paper, do not spread! This olive oil should stay in a circular shape. Do this 4 times, one in each quadrant of the baking sheet. Atop the olive oil, drizzle ½ tsp of The Truffleist Truffle Honey. Do this to all 4 quadrants atop the olive oil. Place a slice of onion atop the olive oil and honey; one in each quadrant. Sprinkle the thyme, and salt and pepper to taste. Take one slice of the puff pastry, place it on top of the onion round, trying to make the onion in the center of the rectangular puff pastry. Place the other puff pastries on the other 3 onions. Fork press all four sides of the pastry. Do this to all 4. Brush each with a beaten egg + 1 tsp of milk. Place in the oven and bake for 18 minutes or until the pastry has puffed and is golden brown. While hot, turn each pastry onion side up. Sprinkle goat cheese crumbs and drizzle ½ tsp of the truffle oil on each pastry. Enjoy!

You've seen it go viral... but never seen it elevated with truffles. Easy to make and sure to impress, our Caramelized Onion Upside Down Puff Pastry is trendy and tasty, perfect for any get-together. 
Servings: 4
<div class="article-content">
INGREDIENTS:
<ul>
<li style="font-weight: 400;">1 Puffed pastry sheet, cut into four even rectangles</li>
<li style="font-weight: 400;">4 tsp olive oil</li>
<li style="font-weight: 400;">2 tsp The Truffleist Truffle Honey</li>
<li style="font-weight: 400;">½ yellow onion, cut into thin round slices keeping each layer together</li>
<li style="font-weight: 400;">7 small sprigs of thyme, leaves removed and roughly chopped</li>
<li style="font-weight: 400;">Salt and pepper to taste</li>
<li style="font-weight: 400;">1 egg</li>
<li style="font-weight: 400;">1 teaspoon milk</li>
<li style="font-weight: 400;">Crumbled goat cheese</li>
<li style="font-weight: 400;">2 tsp The Truffleist Truffle Oil</li>
</ul>
<meta charset="utf-8">
</div>
<div class="article-content"><span style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;" data-mce-style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;"></div>
<div class="article-content">
 
PREPARATION INSTRUCTIONS:
<ol>
<li style="font-weight: 400;">Thaw your frozen puff pastry for at least 30 minutes, no more than 40 minutes. </li>
<li style="font-weight: 400;">Preheat the oven to 375F.</li>
<li style="font-weight: 400;">While the oven is heating and the puff pastry is thawing, cut your onion into rounds. They should all be even sizes; we recommend cutting off an inch from the end of the onion, peeling the skin, then cutting the onion so that you are starting with slices at a wider diameter. Cut 4 of these round slices total, being sure to keep the layers together in each round. </li>
<li style="font-weight: 400;">Remove the leaves from the thyme and roughly chop these. Set aside. </li>
<li style="font-weight: 400;">Once the puff pastry is thawed and can unfold without breaking, cut the puff pastry into 4 even rectangles. </li>
<li style="font-weight: 400;">On a baking sheet lined with parchment paper, place ½ tsp of olive oil in one quadrant directly onto the parchment paper, do not spread! This olive oil should stay in a circular shape. Do this 4 times, one in each quadrant of the baking sheet. </li>
<li style="font-weight: 400;">Atop the olive oil, drizzle ½ tsp of The Truffleist Truffle Honey. Do this to all 4 quadrants atop the olive oil. </li>
<li style="font-weight: 400;">Place a slice of onion atop the olive oil and honey; one in each quadrant. Sprinkle the thyme, and salt and pepper to taste. </li>
<li style="font-weight: 400;">Take one slice of the puff pastry, place it on top of the onion round, trying to make the onion in the center of the rectangular puff pastry. Place the other puff pastries on the other 3 onions. </li>
<li style="font-weight: 400;">Fork press all four sides of the pastry. Do this to all 4. Brush each with a beaten egg + 1 tsp of milk. </li>
<li style="font-weight: 400;">Place in the oven and bake for 18 minutes or until the pastry has puffed and is golden brown. </li>
<li style="font-weight: 400;">While hot, turn each pastry onion side up. Sprinkle goat cheese crumbs and drizzle ½ tsp of the truffle oil on each pastry. Enjoy!</li>
</ol>
</div>

Caramelized Onion Upside Down Puff Pastry

Ingredients 1 cup Truffle Bechamel (see recipe below) 4 slices Black Forest Ham 8 oz shredded Gruyere cheese 1 Tbsp Truffle Mustard by The Truffleist 4 slices country sourdough bread Directions Lay all of your bread slices out, spread thinly with béchamel sauce on each slice. Add one layer of ham, then a thin layer of Truffle Mustard, and a sprinkle of cheese to half of the bread slices. Top the ham and cheese with another slice of bread, making sure to leave the béchamel facing up. Sprinkle the top layer of bread with more parmesan and gruyere, Bake until bread is toasted and cheese is melted and bubbly. Truffle Bechamel Ingredients 4 c whole milk 6 Tbs unsalted butter 2 Tbs The Truffleist Flagship Butter 1⁄2 c flour 1 Tbsp Truffle Mustard by the Truffleist 1 Tbs kosher salt 1⁄4 tsp ground white pepper 1⁄4 tsp nutmeg Directions Melt butter and Truffle Butter in a saucepan. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened. Season with a little bit of salt and pepper. Remove from heat and whisk in Truffle Mustard, salt, white pepper and nutmeg

Ingredients 
<ul>
<li>1 cup Truffle Bechamel (see recipe below)</li>
<li>4 slices Black Forest Ham</li>
<li>8 oz shredded Gruyere cheese</li>
<li>1 Tbsp <a href="/products/truffle-mustard" target="_blank">Truffle Mustard by The Truffleist</a>
</li>
<li>4 slices country sourdough bread </li>
</ul>
Directions
<ol>
<li>Lay all of your bread slices out, spread thinly with béchamel sauce on each slice.</li>
<li>Add one layer of ham, then a thin layer of <a href="/products/truffle-mustard" target="_blank">Truffle Mustard</a>, and a sprinkle of cheese to half of the bread slices.</li>
<li>Top the ham and cheese with another slice of bread, making sure to leave the béchamel facing up. Sprinkle the top layer of bread with more parmesan and gruyere,</li>
<li>Bake until bread is toasted and cheese is melted and bubbly.</li>
</ol>
<hr>
 
Truffle Bechamel 
Ingredients
<ul>
<li>4 c whole milk</li>
<li>6 Tbs unsalted butter</li>
<li>2 Tbs <a href="/products/truffle-butter" target="_blank">The Truffleist Flagship Butter </a>
</li>
<li>1⁄2 c flour</li>
<li>1 Tbsp <a href="/products/truffle-mustard" target="_blank">Truffle Mustard by the Truffleist </a>
</li>
<li>1 Tbs kosher salt</li>
<li>1⁄4 tsp ground white pepper</li>
<li>1⁄4 tsp nutmeg</li>
</ul>
Directions
<ol>
<li>Melt butter and Truffle Butter in a saucepan.</li>
<li>Whisk in flour and cook, stirring constantly, for about 3 minutes.</li>
<li>Gradually add milk, stirring well until the mixture is smooth.</li>
<li>Cook, stirring, until sauce is thickened.</li>
<li>Season with a little bit of salt and pepper.</li>
<li>Remove from heat and whisk in Truffle Mustard, salt, white pepper and nutmeg</li>
</ol>

Croque Monsieur

1 x pre- baked flatbread, packaged Olive oil 1 x zucchini 1 x yellow summer squash 1 x red onion 1 x pint cherry tomatoes 2 x garlic clove 1 x package Ithaca Hummus, classic 4 oz crumbled feta cheese 1/2 tsp red pepper flakes Truffle Honey By The Truffleist Fresh mint Kosher salt and black pepper Warm the flatbread according to package directions Slice zucchini and summer squash onto 1/4” rounds Peel and halve red onion and slice into 1/4” half moons Slice garlic cloves Place sliced veggies into a bowl, add whole cherry tomatoes Drizzle veg with approximately 1 - 2 tbsp olive oil, season with kosher salt and pepper, sprinkle with red pepper flakes, and toss to coat Layer veggies on sheet pan and roast at 375 til sliced veg are tender and tomatoes are blistered, approx 20 minutes Spread warmed flatbread with Ithaca hummus Layer crumbled feta atop hummus Artfully arrange roasted vegetables on top of feta cheese Season with salt and pepper Drizzle with Truffle Honey Top with fresh mint leaves Slice flatbread Serve and enjoy!

Truffle Honey-Hummus Flatbread

Ingredients 1 cups orange juice 1 cup dried sour cherries 1⁄2 Tbsp Truffle Honey by The Truffleist 1 orange, halved 2 tablespoons fresh lemon juice 1 cup sugar Truffleist Mousse de Foie Gras with Truffles Crackers, toast points, baguette Directions Combine the orange juice, truffle honey, and cherries in a bowl and soak until the cherries are plumped, 20 minutes. Cut half the orange into thin slices then chop the slices. Place in a heavy stainless steel or other nonreactive medium saucepan. Squeeze the juice from the other orange half into the pot. Discard the orange half. Add the cherry mixture and lemon juice to the pot. Bring the liquid to a boil over medium-high heat. Cover, reduce the heat, and simmer, stirring often with a wooden spoon, until the orange peel is pleasantly soft, 15 to 20 minutes. While stirring, add the sugar slowly and gradually. Increase the heat and boil the mixture vigorously until it reaches the gel stage, 20 to 30 minutes. Remove it from the heat and test to be sure. (See Best Technique, below, for how to test.) Skim off any foam and carefully transfer the hot marmalade into clean glass jars hot from the dishwasher. Cover tightly and set aside to cool completely to room temperature. If it is not gelled when cool, it will still taste great. Store in the refrigerator for up to 1 month. To serve: Spread or pipe Mousse de Foie Gras with Truffles on your favorite crackers or toast points and garnish with a dollop of Truffled Sour Cherry Marmalade.

Ingredients
<ul>
<li>1 cups orange juice</li>
<li>1 cup dried sour cherries</li>
<li>1⁄2 <a href="/products/truffle-honey" target="_blank">Tbsp Truffle Honey by The Truffleist </a>
</li>
<li>1 orange, halved 2 tablespoons fresh lemon juice</li>
<li>1 cup sugar <a href="/products/mousse-de-foie-gras-with-truffles" target="_blank" rel="noopener noreferrer">Truffleist Mousse de Foie Gras</a> with Truffles Crackers, toast points, baguette</li>
</ul>
Directions
<ol>
<li>Combine the orange juice, <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">truffle honey</a>, and cherries in a bowl and soak until the cherries are plumped, 20 minutes.</li>
<li>Cut half the orange into thin slices then chop the slices. Place in a heavy stainless steel or other nonreactive medium saucepan. Squeeze the juice from the other orange half into the pot. Discard the orange half. Add the cherry mixture and lemon juice to the pot.</li>
<li>Bring the liquid to a boil over medium-high heat. Cover, reduce the heat, and simmer, stirring often with a wooden spoon, until the orange peel is pleasantly soft, 15 to 20 minutes.</li>
<li>While stirring, add the sugar slowly and gradually. Increase the heat and boil the mixture vigorously until it reaches the gel stage, 20 to 30 minutes. Remove it from the heat and test to be sure. (See Best Technique, below, for how to test.)</li>
<li>Skim off any foam and carefully transfer the hot marmalade into clean glass jars hot from the dishwasher. Cover tightly and set aside to cool completely to room temperature. If it is not gelled when cool, it will still taste great. Store in the refrigerator for up to 1 month. To serve: Spread or pipe <a href="/products/mousse-de-foie-gras-with-truffles" target="_blank" rel="noopener noreferrer">Mousse de Foie Gras with Truffles</a> on your favorite crackers or toast points and garnish with a dollop of Truffled Sour Cherry Marmalade.</li>
</ol>

Mousse de Foie Gras with Truffled Sour Cherry Marmalade

4 Schaller & Weber Truffle Bratwurst by Truffleist 1 Red Onion, sliced canola oil 1/2 c Water or Stock Truffleist Truffle Mustard Instructions Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke. With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook. Place the truffle brats in the hot skillet, then place the onions around them. Stir the onions to spread them around and to coat with oil. Cook the brats for about 4 minutes per side, or until they are nicely browned. Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low. Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees. Remove the lid and the brats from the skillet. Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid. Serve the sausages topped with the onions and Truffleist Truffle Mustard.

<a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">4 Schaller &amp; Weber Truffle Bratwurst by Truffleist</a>
1 Red Onion, sliced
canola oil
1/2 c Water or Stock
<a href="https://www.truffleist.com/products/truffle-mustard" target="_blank">Truffleist Truffle Mustard</a>
Instructions
Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.
With a fork, poke a few holes on each side of the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">bratwurst sausage</a> to keep them from bursting while they cook.
Place the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">truffle brats</a> in the hot skillet, then place the onions around them.
Stir the onions to spread them around and to coat with oil. 
Cook the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">brats </a>for about 4 minutes per side, or until they are nicely browned.
Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.
Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.
Remove the lid and the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">brats </a>from the skillet.
Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid. 
Serve the sausages topped with the onions and <a href="https://www.truffleist.com/products/truffle-mustard" target="_blank">Truffleist Truffle Mustard</a>.

Brats, bratwurst recipe, truffle bratwurst

Seared Truffle Brats With Caramelized Onions & Truffle Mustard

Ingredients 4 x Truffleist Truffle Bratwurst sausages2 x garlic cloves, crushed1 x white onion, quartered2 cups Brussels sprouts, halved1/2 pound baby potatoes, halved1 cup carrots, cut into rounds2 x green apples, cored, cut into quarters1/4 cup apple cider vinegar3 tablespoons Truffleist Truffle Mustard 2 tablespoons brown sugar1/2 teaspoon caraway seedsExtra virgin olive oilSalt and black pepper to season Line a baking sheet with foil and set aside. Preheat the oven to 425 degrees F. Pierce the brats with a fork. In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves. Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat. Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Drizzle with olive oil Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender. Remove and serve warm.

Ingredients
 4 x <a href="https://www.truffleist.com/collections/truffleist-collection/products/schaller-weber-truffle-brats" title="SCHALLER &amp; WEBER TRUFFLE BRATS">Truffleist Truffle Bratwurst sausages</a> 2 x garlic cloves, crushed 1 x white onion, quartered 2 cups Brussels sprouts, halved 1/2 pound baby potatoes, halved 1 cup carrots, cut into rounds 2 x green apples, cored, cut into quarters 1/4 cup apple cider vinegar 3 tablespoons <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-mustard" title="Truffleist Truffle Mustard">Truffleist Truffle Mustard </a> 2 tablespoons brown sugar 1/2 teaspoon caraway seeds Extra virgin olive oil Salt and black pepper to season 
 
Line a baking sheet with foil and set aside.
Preheat the oven to 425 degrees F.
Pierce the brats with a fork.
In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.
Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat.
Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Drizzle with olive oil
Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.
Remove and serve warm.

Sheet Pan Fall Fest Truffle Brats

Ingredients 1 pound 16-20 count large shell-on prawns, deveined Extra virgin olive oil 1/4 teaspoon kosher salt 1/2 teaspoon Truffle Salt by The Truffleist 1 teaspoon minced chives, for garnish Method Prepare the grill: Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame. Thread the shrimp on skewers: While the grill is heating, thread the pre-soaked skewers through the shrimp. Brush shrimp with olive oil and sprinkle with kosher salt. Grill the shrimp: Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. As soon as the shrimp are done, remove from grill and place in a serving dish. Sprinkle with Truffle Salt and chives to serve! Truffle Tartar Sauce 1⁄4 c mayo 1 Tbs capers in brine 1 tsp lemon zest 1⁄2 tsp The Truffleist truffle mustard pinch kosher salt Finely chop the capers, then combine all ingredients in a small bowl and mix well.

Ingredients
<ul>
<li>1 pound 16-20 count large shell-on prawns, deveined</li>
<li>Extra virgin olive oil</li>
<li>1/4 teaspoon kosher salt</li>
<li>1/2 teaspoon <a href="/products/truffle-salt" target="_blank" rel="noopener noreferrer">Truffle Salt by The Truffleist</a>
</li>
<li>1 teaspoon minced chives, for garnish</li>
</ul>
Method 
Prepare the grill: Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame.
Thread the shrimp on skewers: While the grill is heating, thread the pre-soaked skewers through the shrimp. Brush shrimp with olive oil and sprinkle with kosher salt.
Grill the shrimp: Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. As soon as the shrimp are done, remove from grill and place in a serving dish. Sprinkle with Truffle Salt and chives to serve!
Truffle Tartar Sauce 
<ul>
<li>1⁄4 c mayo</li>
<li>1 Tbs capers in brine</li>
<li>1 tsp lemon zest</li>
<li>1⁄2 tsp The Truffleist truffle mustard</li>
<li>pinch kosher salt</li>
</ul>
Finely chop the capers, then combine all ingredients in a small bowl and mix well.

Skewered Truffle Prawns with Truffled Tartar Sauce

Our favorite spring snack of the moment is a must at cocktail hour or for brunch - Truffle Butter-Smoked Trout Toasts with Fresh Radish, which pairs quite beautifully with a nice Sauvignon Blanc and a spring breeze. Ingredients: 2 slices rustic breadTruffle Butter By The Truffleist8 oz smoked trout filet, crumbledFresh radish and radish leaves (we like French Breakfast or Rainbow)Fresh dillSea Salt Preparation: Rinse and dry radishesRemove radish leaves and set asideThinly slice radishPull small sprigs of dill and set asideToast the bread to your liking and butter from end to end with Truffle Butter By The TruffleistEvenly divide crumbled smoked trout and layer on top of each slice of buttered breadScatter radish over troutTear radish leaves and add to toastsScatter dill sprigsLightly sprinkle each toast with sea salt flakes Enjoy!

Our favorite spring snack of the moment is a must at cocktail hour or for brunch - <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-butter" title="Shop Truffle Butter">Truffle Butter</a>-Smoked Trout Toasts with Fresh Radish, which pairs quite beautifully with a nice Sauvignon Blanc and a spring breeze.
 
Ingredients: 
2 slices rustic bread <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-butter" title="Shop Truffle Butter">Truffle Butter By The Truffleist </a>8 oz smoked trout filet, crumbled Fresh radish and radish leaves (we like French Breakfast or Rainbow) Fresh dill Sea Salt
 
Preparation:
Rinse and dry radishes Remove radish leaves and set aside Thinly slice radish Pull small sprigs of dill and set aside Toast the bread to your liking and butter from end to end with Truffle Butter By The Truffleist Evenly divide crumbled smoked trout and layer on top of each slice of buttered bread Scatter radish over trout Tear radish leaves and add to toasts Scatter dill sprigs Lightly sprinkle each toast with sea salt flakes
Enjoy!

Smoked Trout Toasts with Fresh Radish

We "truffed up" a breakfast staple: French Toast. The added Truffleist Black Truffle Granola adds a crunchy and unique element that you didn't know you needed. EQUIPMENT: Whisk Non-stick griddle or pan INGREDIENTS: 2 each eggs 2 cups milk, half and half or heavy cream 1 teaspoon vanilla extract ½ teaspoon cinnamon powder 3 TBLspoon sugar Pinch of salt 4 thick slices Brioche, sourdough or white bread (day old or slightly toasted) 2 tablespoons The Truffleist Black Truffle Granola with Honey Seasonal fruit Neutral oil or clarified butter for cooking PREPARATION INSTRUCTIONS: Mix the eggs, milk (half and half or heavy cream), vanilla extract, cinnamon powder, sugar and a pinch of salt together. Soak stale or toasted bread in batter until the liquid is absorbed but not soggy. Pan fry with oil or clarified butter in non stick pan or griddle. Finish in oven until center is hot. Drizzle with maple syrup Generously sprinkle Truffleist Truffle Granola over the top. Serve with your favorite berries or fruit.

We "truffed up" a breakfast staple: French Toast. The added Truffleist Black Truffle Granola adds a crunchy and unique element that you didn't know you needed.  
<div class="article-content">
EQUIPMENT: 
<ul>
<li>Whisk</li>
<li>Non-stick griddle or pan</li>
</ul>
 
INGREDIENTS:
<ul>
<li>
2 each eggs
</li>
<li>
2 cups milk, half and half or heavy cream
</li>
<li>1 teaspoon vanilla extract
</li>
<li>½ teaspoon cinnamon powder
</li>
<li>3 TBLspoon sugar
</li>
<li>Pinch of salt</li>
<li>4 thick slices Brioche, sourdough or white bread (day old or slightly toasted)
</li>
<li>2 tablespoons The Truffleist Black Truffle Granola with Honey
</li>
<li>Seasonal fruit</li>
<li>Neutral oil or clarified butter for cooking</li>
</ul>
  
PREPARATION INSTRUCTIONS:
<ol>
<li>Mix the eggs, milk (half and half or heavy cream), vanilla extract, cinnamon powder, sugar and a pinch of salt together.</li>
<li>Soak stale or toasted bread in batter until the liquid is absorbed but not soggy.  </li>
<li>Pan fry with oil or clarified butter in non stick pan or griddle.  </li>
<li>Finish in oven until center is hot. </li>
<li>Drizzle with maple syrup </li>
<li>Generously sprinkle Truffleist Truffle Granola over the top.</li>
<li>Serve with your favorite berries or fruit. 
</li>
</ol>
</div>

Truffled French Toast

With a little TLC and a lot of flavor, this brisket sandwich is a perfect summer staple. Customize your sandwich with pickles, cabbage slaw, and lots of our Truffle Hot Sauce and Truffle Mayo. EQUIPMENT: Dutch oven or roasting pan (with cover or use aluminum foil) Slicer Medium bowl Large bowl INGREDIENTS: 2-4 pounds Brisket point of flat, trimmed of silver skin and fat cap For the Pastrami Spice: 2 TBS Cracked Black pepper 1 TBS Coriander 1 TBS Smoked paprika 1 TBS Kosher Salt 1 TBS Brown Sugar 1 tsp Mustard powder ---(make this Truffle mustard??) 1 tsp granulated garlic 1 tsp granulated onion For the sandwich: Sandwich buns The Truffleist Truffle Mayo The Truffleist Truffle Oil Pickles Red cabbage slaw (see recipe below) PREPARATION INSTRUCTIONS: Rub the brisket with the spice mix and wrap in cling film or place in a large zip-loc bag and refrigerate for 24 hours or overnight. Put the brisket in a Dutch oven or roasting pan, add 2 cups water and cover with lid or double layer of foil if using a roasting pan. Bake at 300F for about 5 hours, then uncovered for 30 minutes, until fork tender. Check to make sure there is always a little bit of water in the pan so the brisket does not burn. Remove the brisket and let it rest for one hour before slicing. Cook the slices of brisket in a pan to make slightly crispy. Split the bun and toast in a pan with a little bit of truffle mayo. Assemble the sandwich as you like with The Truffleist Truffle Mayo, The Truffleist Hot Sauce, Swiss Cheese, and red cabbage slaw (see recipe below). RED CABBAGE SLAW: Ingredients: ½ head Red Cabbage, sliced 1/2 med Red onion, sliced 3 TBS Apple cider vinegar 1 tbs Sugar 1 ½ tsp Salt Parsley whole leaves, picked and washed Preparation Instructions: Toss all of the ingredients together and let sit for 45 minutes. Taste and adjust seasoning. Drain off any liquid before serving.

With a little TLC and a lot of flavor, this brisket sandwich is a perfect summer staple. Customize your sandwich with pickles, cabbage slaw, and lots of our Truffle Hot Sauce and Truffle Mayo.   
<div class="article-content">
EQUIPMENT:
<ul>
<li>Dutch oven or roasting pan (with cover or use aluminum foil)</li>
<li>Slicer</li>
<li>Medium bowl</li>
<li>Large bowl</li>
</ul>
 
 
INGREDIENTS:
<ul>
<li>2-4 pounds Brisket point of flat, trimmed of silver skin and fat cap</li>
</ul>
 
For the Pastrami Spice: 
<ul>
<li>2 TBS Cracked Black pepper</li>
<li>1 TBS Coriander</li>
<li>1 TBS Smoked paprika</li>
<li>1 TBS Kosher Salt</li>
<li>1 TBS Brown Sugar </li>
<li>1 tsp Mustard powder ---(make this Truffle mustard??)</li>
<li>1 tsp granulated garlic</li>
<li>1 tsp granulated onion</li>
</ul>
 
For the sandwich: 
<ul>
<li>Sandwich buns</li>
<li>The Truffleist Truffle Mayo</li>
<li>The Truffleist Truffle Oil</li>
<li>Pickles</li>
<li>Red cabbage slaw (see recipe below)</li>
</ul>
 
 
PREPARATION INSTRUCTIONS:
<ol>
<li>Rub the brisket with the spice mix and wrap in cling film or place in a large zip-loc bag and refrigerate for 24 hours or overnight.</li>
<li>Put the brisket in a Dutch oven or roasting pan, add 2 cups water and cover with lid or double layer of foil if using a roasting pan.</li>
<li>Bake at 300F for about 5 hours, then uncovered for 30 minutes, until fork tender. Check to make sure there is always a little bit of water in the pan so the brisket does not burn.</li>
<li>Remove the brisket and let it rest for one hour before slicing.</li>
<li>Cook the slices of brisket in a pan to make slightly crispy. Split the bun and toast in a pan with a little bit of truffle mayo.</li>
<li>Assemble the sandwich as you like with The Truffleist Truffle Mayo, The Truffleist Hot Sauce, Swiss Cheese, and red cabbage slaw (see recipe below). </li>
</ol>
 
 
RED CABBAGE SLAW: 
Ingredients:
<ul>
<li>
½ head Red Cabbage, sliced
</li>
<li>
1/2 med Red onion, sliced
</li>
<li>
3 TBS Apple cider vinegar
</li>
<li>
1 tbs Sugar
</li>
<li>
1 ½  tsp Salt
</li>
<li>Parsley whole leaves, picked and washed</li>
</ul>
 
Preparation Instructions: 
<ul>
<li>Toss all of the ingredients together and let sit for 45 minutes.  Taste and adjust seasoning. Drain off any liquid before serving.</li>
</ul>
</div>

Spicy Truffle Beef Brisket Sandwich

Ingredients 6 eggs, hardboiled, peeled halved 3⁄4 c mayonnaise 1⁄2 Tbsp Dijon mustard 1⁄2 tsp Kosher salt, and more to taste Pepper, to taste 1 tsp Truffle Hot Sauce, and more for drizzling 1 Tbsp chopped fresh parsley Directions Remove yolks from hardboiled eggs and place in bowl Set aside whites Mash egg yokes with a fork until sandy in texture Add mayonnaise, mustard, salt, pepper, Truffle Hot Sauce and mix until smooth Taste and adjust seasonings Pipe or spoon yolk mixture into egg while halves Place artuflly on a platter Sprinkle with extra salt and pepper Drizzle with Truffle Sauce, sprinkle with chopped parsley Serve and enjoy

Ingredients
<ul>
<li>6 eggs, hardboiled, peeled halved</li>
<li>3⁄4 c mayonnaise</li>
<li>1⁄2 Tbsp Dijon mustard</li>
<li>1⁄2 tsp Kosher salt, and more to taste Pepper, to taste</li>
<li>1 tsp <a href="/products/truffleist-hot-sauce" target="_blank" rel="noopener noreferrer">Truffle Hot Sauce</a>, and more for drizzling</li>
<li>1 Tbsp chopped fresh parsley</li>
</ul>
Directions
<ol>
<li>Remove yolks from hardboiled eggs and place in bowl</li>
<li>Set aside whites</li>
<li>Mash egg yokes with a fork until sandy in texture</li>
<li>Add mayonnaise, mustard, salt, pepper, Truffle Hot Sauce and mix until smooth</li>
<li>Taste and adjust seasonings</li>
<li>Pipe or spoon yolk mixture into egg while halves</li>
<li>Place artuflly on a platter Sprinkle with extra salt and pepper</li>
<li>Drizzle with Truffle Sauce, sprinkle with chopped parsley</li>
<li>Serve and enjoy</li>
</ol>

Spicy Truffled Deviled Eggs

Photo & Recipe courtesy of toastedtable.com Toast seeded bread, then layer with labneh, sliced avocado 🥑, mint, sliced tiger figs, flaky sea salt, cracked black pepper & “loooooots of @thetruffleist TRUFFLE honey

Photo &amp; Recipe courtesy of toastedtable.com
Toast seeded bread, then layer with labneh, sliced avocado 🥑, mint, sliced tiger figs, flaky sea salt, cracked black pepper &amp; “loooooots of <a href="https://www.instagram.com/thetruffleist/" target="_blank">@thetruffleist</a> <a href="https://www.truffleist.com/products/truffle-honey" target="_blank">TRUFFLE honey</a>

Toasted Table Avocado Toast

By Chef Casey Corn Truffle Spiced Nuts 2 c mixed nuts ¼ c butter 3 Tbs The Truffleist truffle honey 1 Tbs sugar 1 tsp cinnamon ½ tsp ground ginger ¼ tsp nutmeg ⅛ tsp cloves tt flaky sea salt Preheat oven to 400F. In a small pot, combine the butter, truffle honey, sugar, and spices. Place over low heat, and allow sugar to dissolve and melt into the butter and honey. Spread nuts evenly over a baking sheet lined with foil or parchment paper, then drizzle the butter mixture over and toss well. Place in the center of the oven and roast nuts 15 - 20 minutes, until starting to become golden. Remove from the oven and give them a stir, then allow to sit and cool. Serve with Truffle Baked Brie, in a salad, or eat on their own! Truffle Baked Brie 1 ea small wheel brie 1 Tbs The Truffleist truffle butter Preheat oven to 375F. Line a baking sheet with parchment paper. Put the brie in the center of the baking sheet. Spoon truffle butter over the top. Place baking sheet in the center of the oven, and cook for 10 minutes, until the butter is melted, and the brie is soft. Transfer to a plate and top with Truffle Spiced Nuts Truffle Spiced Nuts

By Chef Casey Corn
<h3>Truffle Spiced Nuts</h3>
<ul>
<li>2 c mixed nuts</li>
<li>¼ c butter</li>
<li>3 Tbs <a href="https://truffleist.myshopify.com/products/truffle-honey" target="_blank">The Truffleist truffle honey</a>
</li>
<li>1 Tbs sugar</li>
<li>1 tsp cinnamon</li>
<li>½ tsp ground ginger</li>
<li>¼ tsp nutmeg</li>
<li>⅛ tsp cloves</li>
<li>tt flaky sea salt</li>
<li>Preheat oven to 400F.</li>
</ul>
In a small pot, combine the butter, <a href="https://truffleist.myshopify.com/products/truffle-honey" target="_blank">truffle honey</a>, sugar, and spices. Place over low heat, and allow sugar to dissolve and melt into the butter and honey. 
Spread nuts evenly over a baking sheet lined with foil or parchment paper, then drizzle the butter mixture over and toss well.
Place in the center of the oven and roast nuts 15 - 20 minutes, until starting to become golden.
Remove from the oven and give them a stir, then allow to sit and cool. Serve with Truffle Baked Brie, in a salad, or eat on their own!
 
<h3>Truffle Baked Brie</h3>
<ul>
<li>
1 ea small wheel brie
</li>
<li>
1 Tbs <a href="/products/truffle-butter" target="_blank">The Truffleist truffle butter</a>
</li>
</ul>
Preheat oven to 375F. Line a baking sheet with parchment paper.
Put the brie in the center of the baking sheet. Spoon <a href="/products/truffle-butter" target="_blank">truffle butter</a> over the top.
Place baking sheet in the center of the oven, and cook for 10 minutes, until the butter is melted, and the brie is soft.
Transfer to a plate and top with Truffle Spiced Nuts 
Truffle Spiced Nuts

Truffle Baked Brie with Truffle Spiced Nuts

Truffle Flagship Butter bechamel croque-madame. Take your Saturday brunch to that scrumptious French bistro level. Recipe from chef Casey Corn. 4 cups - whole milk6 Tbs - unsalted butter2 Tbs - The Truffleist Flagship Butter½ cup - flour½ ea - yellow onion7 ea - whole cloves1 ea - bay leaf1 Tbs - kosher salt¼ tsp - ground white pepper Press whole cloves into cut side of onion, then place in a pot with the milk, bay leaf, salt and pepper. Infuse over low heat for at least 10 minutes, without simmering. When milk has infused, remove onion and bay leaf, then add in both butters and the flour. Bring the heat up to medium, and whisk often until thickened and smooth, about 10-12 minutes. Use Truffle Bechamel on lasagnas, baked ziti, and in Croque Monsieurs!

Truffle Flagship Butter bechamel croque-madame. Take your Saturday brunch to that scrumptious French bistro level. Recipe from chef Casey Corn.
4 cups - whole milk 6 Tbs - unsalted butter 2 Tbs - <a href="/products/flagship-truffle-butter" target="_blank">The Truffleist Flagship Butter</a> ½ cup - flour ½ ea - yellow onion 7 ea - whole cloves 1 ea - bay leaf 1 Tbs - kosher salt ¼ tsp - ground white pepper
Press whole cloves into cut side of onion, then place in a pot with the milk, bay leaf, salt and pepper. Infuse over low heat for at least 10 minutes, without simmering.
When milk has infused, remove onion and bay leaf, then add in both <a href="/products/flagship-truffle-butter" target="_blank">butters </a>and the flour.
Bring the heat up to medium, and whisk often until thickened and smooth, about 10-12 minutes.
Use Truffle Bechamel on lasagnas, baked ziti, and in Croque Monsieurs!

Truffle Bechamel

Take time to enjoy the delicious moments in life with this upgraded take on the classic caprese! Our black truffle-infused oil paired with burrata cheese, fresh herbs and tomatoes is something to savor. 2 c cherry tomatoes1 Tbs The Truffleist Truffle Oil1 Tbs chopped herbs of your choice1 tsp kosher salt½ tsp freshly ground black pepperPreheat oven to 425F. Toss all ingredients in a mixing bowl, then transfer to a baking sheet lined with parchment. Place in the oven, and roast for about 15-20 minutes, until skins burst and and starting to turn golden. Remove from the oven, and serve warm, or chill to serve cold.

Take time to enjoy the delicious moments in life with this upgraded take on the classic caprese! Our black truffle-infused oil paired with burrata cheese, fresh herbs and tomatoes is something to savor.
2 c cherry tomatoes 1 Tbs <a title="Truffle Oil Product Page" href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-oil" target="_blank">The Truffleist Truffle Oil</a> 1 Tbs chopped herbs of your choice 1 tsp kosher salt ½ tsp freshly ground black pepper Preheat oven to 425F.
Toss all ingredients in a mixing bowl, then transfer to a baking sheet lined with parchment.
Place in the oven, and roast for about 15-20 minutes, until skins burst and and starting to turn golden.
Remove from the oven, and serve warm, or chill to serve cold.

Truffle Blistered Cherry Tomatoes

1 ea - yellow onion 4 ea - garlic cloves 2 ea - The Truffleist truffle bratwurst 1 Tbs - extra virgin olive oil 1 lb - ground beef 2 Tbs - chili powder 1 Tbs - kosher salt 1 Tbs - ground cumin 1 Tbs - paprika 1 tsp - garlic powder ½ tsp - cayenne ½ tsp - cinnamon 2 Tbs - tomato paste 1 12 oz. - can beer 1 28 oz. - can diced or crushed tomatoes 1 14 oz. - can chickpeas 1 14 oz. - can black beans 1 14 oz. - can kidney beans Dice the onion, and finely mince or microplane the garlic. Set aside. Slice the bratwurst in half lengthwise, then peel the casing off. Dice into small, ¼ inch pieces. Place a large pot or dutch oven over medium heat, and add in the olive oil. Sauté the diced bratwurst until golden, then use a slotted spoon to remove it from the fat into a bowl. Without wiping out the pot, brown the beef in batches, again using a slotted spoon to remove the beef as it cooks. The beef can be added to the same bowl as the bratwurst, keeping it covered with foil. Once the beef has finished, lower the heat a bit and add in the onions to saute. Stir to coat in the fat left in the pan. Let the onions soften, not fry, for about 3-5 minutes, then add in the garlic and stir to combine, sautéing until fragrant, about 2 more minutes. Keeping the heat fairly low, add in all spices, stirring well, and allow the spices to bloom and become fragrant, another minute or two, without burning. Lower the temp a bit if you need to. Stir in the tomato paste, and let it cook out for about 5 minutes, until the color has deepened, then deglaze the pot with the beer, scraping up any bits stuck to the bottom of the pot. Bring up to a simmer, and let the beer reduce by half. Add the meat back in to the pot, along with the tomatoes and all the beans, and stir well to distribute the flavors. Truffle Sour Cream ½ c sour cream tt The Truffleist truffle sauce Stir truffle sauce into sour cream to taste, and serve with chili.

1 ea - yellow onion
4 ea - garlic cloves
2 ea - <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">The Truffleist truffle bratwurst</a>
1 Tbs - extra virgin olive oil
1 lb - ground beef
2 Tbs - chili powder
1 Tbs - kosher salt
1 Tbs - ground cumin
1 Tbs - paprika
1 tsp - garlic powder
½ tsp - cayenne
½ tsp - cinnamon
2 Tbs - tomato paste
1 12 oz. - can beer 
1 28 oz. - can diced or crushed tomatoes
1 14 oz. - can chickpeas
1 14 oz. - can black beans
1 14 oz. - can kidney beans
Dice the onion, and finely mince or microplane the garlic. Set aside. 
Slice the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">bratwurst</a> in half lengthwise, then peel the casing off. Dice into small, ¼ inch pieces. 
Place a large pot or dutch oven over medium heat, and add in the olive oil. Sauté the diced <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">bratwurst</a> until golden, then use a slotted spoon to remove it from the fat into a bowl. 
Without wiping out the pot, brown the beef in batches, again using a slotted spoon to remove the beef as it cooks. The beef can be added to the same bowl as the bratwurst, keeping it covered with foil.
Once the beef has finished, lower the heat a bit and add in the onions to saute. Stir to coat in the fat left in the pan. Let the onions soften, not fry, for about 3-5 minutes, then add in the garlic and stir to combine, sautéing until fragrant, about 2 more minutes.
Keeping the heat fairly low, add in all spices, stirring well, and allow the spices to bloom and become fragrant, another minute or two, without burning. Lower the temp a bit if you need to.
Stir in the tomato paste, and let it cook out for about 5 minutes, until the color has deepened, then deglaze the pot with the beer, scraping up any bits stuck to the bottom of the pot.
Bring up to a simmer, and let the beer reduce by half. Add the meat back in to the pot, along with the tomatoes and all the beans, and stir well to distribute the flavors.
 
Truffle Sour Cream
½ c sour cream
tt <a href="https://www.truffleist.com/products/truffle-sauce" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/truffle-sauce" target="_blank">The Truffleist truffle sauce</a>
Stir truffle sauce into sour cream to taste, and serve with chili.

Truffle Bratwurst And Beef Chili With Truffled Sour Cream

Ingredients: 2 tablespoons olive oil8 ounces guanciale or pancetta, diced 4 large eggs, at room temperature 1 cup freshly grated Parmigiano-Reggiano cheese1 teaspoon freshly ground black pepper 1 tsp Truffleist Truffle Salt1 Tbsp Truffleist Truffle ButterKosher salt 1 pound bucatini Directions In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm. Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside. Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid. Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute. If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper. Serve immediately.

Ingredients: 
2 tablespoons olive oil 8 ounces guanciale or pancetta, diced  4 large eggs, at room temperature  1 cup freshly grated Parmigiano-Reggiano cheese 1 teaspoon freshly ground black pepper  1 tsp Truffleist Truffle Salt 1 Tbsp Truffleist Truffle Butter Kosher salt  1 pound bucatini
 
Directions
In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside.
Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. 
Reserve 1 cup of the pasta cooking liquid.
Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute. 
If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper.
Serve immediately.

Truffle Bucatini Carbonara

Enjoy these crispy delights in no time at all! Incredibly savory, low-carb goodness that satisfies your craving for something deliciously different. Go ahead, indulge yourself! Makes about 35-20 chips ½ c grated parmesan1 tsp freshly ground black pepper½ tsp The Truffleist truffle salt Preheat oven to 400F. Line a baking sheet with parchment paper. Combine all ingredients in a small mixing bowl, and mix well, making sure there are no lumps in the parmesan. Using a small spoon, scoop about ½ - 1 teaspoon of the parmesan mixture and place it in a small pile on the parchment. Use the back of the spoon to press into the parmesan to form a flat oval. Repeat with the rest of the parmesan. Place in the oven for about 7-8 minutes, until the cheese is golden. Remove from the oven immediately and allow to cool. Store in an airtight container.

Enjoy these crispy delights in no time at all! Incredibly savory, low-carb goodness that satisfies your craving for something deliciously different. Go ahead, indulge yourself!
Makes about 35-20 chips
½ c grated parmesan 1 tsp freshly ground black pepper ½ tsp <a href="/products/truffle-salt" target="_blank" rel="noopener noreferrer">The Truffleist truffle salt</a>
Preheat oven to 400F.
Line a baking sheet with parchment paper. Combine all ingredients in a small mixing bowl, and mix well, making sure there are no lumps in the parmesan.
Using a small spoon, scoop about ½ - 1 teaspoon of the parmesan mixture and place it in a small pile on the parchment. Use the back of the spoon to press into the parmesan to form a flat oval. Repeat with the rest of the parmesan.
Place in the oven for about 7-8 minutes, until the cheese is golden. Remove from the oven immediately and allow to cool. Store in an airtight container.

Truffle Cacio E Pepe Parmesan Crisps

This chopped Italian sandwich features our Truffle Salami and Truffle Mayo, a match made in sandwich heaven. It’s easier to eat, more fun to make, and brings this classic sub to a whole new level. Servings: 2 INGREDIENTS: 4 slices of tomato ¼ of a red onion, sliced 1 cup shredded lettuce 3 slices deli black forest ham 4 slices (large) deli pepperoni 7, ¼ inch slices The Truffleist Truffle Salami 4 slices deli provolone cheese 3 tbsp The Truffleist Truffle Mayo 3 tbsp red wine vinegar Salt and pepper to taste 1 loaf of fresh semolina bread PREPARATION INSTRUCTIONS: Slice your semolina loaf into two halves. Then slice each half lengthwise, not completely separating the top and bottom halves of the bread. On a large cutting board, layer your lettuce, ham, pepperoni, salami, provolone cheese, tomato, onion, mayo, vinegar, salt and pepper on top of each other. With a large knife, chop all ingredients well so that you have a chopped salad-like mixture. Mix as you chop so that all ingredients are evenly distributed. Add extra mayo or vinegar if the mixture seems dry. Once the mixture is chopped well, load up each half of the semolina bread with the sandwich mixture. Enjoy this take on an Italian sub!

This chopped Italian sandwich features our Truffle Salami and Truffle Mayo, a match made in sandwich heaven. It’s easier to eat, more fun to make, and brings this classic sub to a whole new level. 
Servings: 2
<div style="text-align: left;" class="article-content">
INGREDIENTS:
<ul></ul>
<ul>
<li>4 slices of tomato</li>
<li>¼ of a red onion, sliced</li>
<li>
1 cup shredded lettuce 
</li>
<li>
3 slices deli black forest ham 
</li>
<li>
4 slices (large) deli pepperoni  
</li>
<li>
7, ¼ inch slices The Truffleist Truffle Salami 
</li>
<li>
4 slices deli provolone cheese  
</li>
<li>
3 tbsp The Truffleist Truffle Mayo  
</li>
<li>
3 tbsp red wine vinegar 
</li>
<li>
Salt and pepper to taste  
</li>
<li>1 loaf of fresh semolina bread</li>
</ul>
</div>
<div style="text-align: left;" class="article-content">
PREPARATION INSTRUCTIONS:
<ol>
<li style="font-weight: 400;">Slice your semolina loaf into two halves. Then slice each half lengthwise, not completely separating the top and bottom halves of the bread. </li>
<li style="font-weight: 400;">On a large cutting board, layer your lettuce, ham, pepperoni, salami, provolone cheese, tomato, onion, mayo, vinegar, salt and pepper on top of each other. </li>
<li style="font-weight: 400;">With a large knife, chop all ingredients well so that you have a chopped salad-like mixture. Mix as you chop so that all ingredients are evenly distributed. Add extra mayo or vinegar if the mixture seems dry. </li>
<li style="font-weight: 400;">Once the mixture is chopped well, load up each half of the semolina bread with the sandwich mixture. Enjoy this take on an Italian sub!</li>
</ol>
<ol></ol>
</div>

Truffle Chopped Italian Sandwich

Fire up your grill and make this perfect summer side dish: elote corn, also known as Mexican Street Corn. Our Truffle Mayo is the perfect base for this elote and it adds the perfect hint of truffle. Servings: 5 INGREDIENTS: 5 ears of corn 2 tbsp melted butter ¼ cup Sour cream ¼ cup The Truffleist Truffle Mayo 1 Lime (cut into wedges) 1 teaspoon chili powder 5 wooden skewer sticks ⅓ cup Cotija cheese, grated into small crumbles Chopped cilantro for garnish PREPARATION INSTRUCTIONS: Heat your grill to medium high heat. Skewer each of your ears of corn to make for cleaning assembly and eating later! Brush each ear of corn with the melted butter, coating completely. Grill corn for 10-12 minutes, flipping the corn every 2 minutes to get an even char. Remove corn from the grill, set aside, and let cool. In a small bowl, mix the truffle mayo and sour cream. Once corn is cooled, brush the ear of corn with the mayo and sour cream mixture. Before setting the corn back down, sprinkle the corn with cotija cheese on all sides. Once you have done this to all of the corn, lightly sprinkle the chili powder on the ears of corn. Then sprinkle with the cilantro and a squeeze of lime.

Fire up your grill and make this perfect summer side dish: elote corn, also known as Mexican Street Corn. Our Truffle Mayo is the perfect base for this elote and it adds the perfect hint of truffle.
Servings: 5
<div class="article-content"> </div>
<div class="article-content">
INGREDIENTS:
<ul>
<li style="font-weight: 400;">5 ears of corn </li>
<li style="font-weight: 400;">2 tbsp melted butter</li>
<li style="font-weight: 400;">¼ cup Sour cream </li>
<li style="font-weight: 400;">
¼ cup The Truffleist Truffle Mayo
</li>
<li style="font-weight: 400;">1 Lime (cut into wedges)</li>
<li style="font-weight: 400;">1 teaspoon chili powder</li>
<li style="font-weight: 400;">5 wooden skewer sticks</li>
<li style="font-weight: 400;">⅓ cup Cotija cheese, grated into small crumbles</li>
<li style="font-weight: 400;">Chopped cilantro for garnish</li>
</ul>
</div>
<div class="article-content">
  
PREPARATION INSTRUCTIONS:
<ol>
<li style="font-weight: 400;">Heat your grill to medium high heat.</li>
<li style="font-weight: 400;">Skewer each of your ears of corn to make for cleaning assembly and eating later!</li>
<li style="font-weight: 400;">Brush each ear of corn with the melted butter, coating completely. </li>
<li style="font-weight: 400;">Grill corn for 10-12 minutes, flipping the corn every 2 minutes to get an even char. Remove corn from the grill, set aside, and let cool. </li>
<li style="font-weight: 400;">In a small bowl, mix the truffle mayo and sour cream. Once corn is cooled, brush the ear of corn with the mayo and sour cream mixture. Before setting the corn back down, sprinkle the corn with cotija cheese on all sides. </li>
<li style="font-weight: 400;">Once you have done this to all of the corn, lightly sprinkle the chili powder on the ears of corn. Then sprinkle with the cilantro and a squeeze of lime.</li>
</ol>
</div>

Truffle Elote Corn

INGREDIENTS 1 x pre-made focaccia bread Extra Virgin Olive Oil 1 Tbs Truffleist Truffle Everything Seasoning Kosher salt and pepper, to taste INSTRUCTIONS Preheat oven to 350 Place focaccia on baking sheet Drizzle with olive oil and brush to coat Sprinkle bread with Truffle Everything Seasoning Season with salt and pepper to taste Place baking sheet in oven and toast for approximately 10 minutes until fragrant and edges are golden brown Cool slightly, slice into baton wedges and serve

INGREDIENTS
<ul data-mce-fragment="1">
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">1 x pre-made focaccia bread</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Extra Virgin Olive Oil</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">1 Tbs <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-everything-seasoning" target="_blank" title="Truffle Everything Seasoning" rel="noopener noreferrer">Truffleist Truffle Everything Seasoning</a></li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Kosher salt and pepper, to taste</li>
</ul>
 
INSTRUCTIONS
<ol data-mce-fragment="1">
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Preheat oven to 350</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Place focaccia on baking sheet</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Drizzle with olive oil and brush to coat</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Sprinkle bread with Truffle Everything Seasoning</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Season with salt and pepper to taste</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Place baking sheet in oven and toast for approximately 10 minutes until fragrant and edges are golden brown</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Cool slightly, slice into baton wedges and serve</li>
</ol>

Truffle Everything Focaccia Bread

The easiest way to spice up mixed nuts is with our Truffle Everything Seasoning. This makes for a perfect snack, party appetizer, or a thoughtful gift! INGREDIENTS: 1 cup raw unsalted whole almonds 1 cup raw unsalted whole walnuts 1 cup raw unsalted whole pecans 1 egg white ¼ cup The Truffleist Truffle Everything Seasoning PREPARATION INSTRUCTIONS: Preheat your oven to 300F. In a large bowl, crack your egg, being sure to only use the egg white. Whisk the egg white until it is bubbly and slightly larger in volume. Add the truffle everything seasoning and all 3 cups of nuts. Mix thoroughly so that the nuts are evenly coated. On a parchment paper lined baking sheet, spread the nut mixture evenly. Bake for 30 minutes, being sure to mix the nuts every 10 minutes.

The easiest way to spice up mixed nuts is with our Truffle Everything Seasoning. This makes for a perfect snack, party appetizer, or a thoughtful gift!
<div class="article-content"> </div>
<div class="article-content">
INGREDIENTS:
<ul>
<li style="font-weight: 400;">1 cup raw unsalted whole almonds</li>
<li style="font-weight: 400;">1 cup raw unsalted whole walnuts </li>
<li style="font-weight: 400;">1 cup raw unsalted whole pecans </li>
<li style="font-weight: 400;">1 egg white</li>
<li style="font-weight: 400;">
¼ cup The Truffleist Truffle Everything Seasoning  </li>
</ul>
</div>
<div class="article-content">
  
PREPARATION INSTRUCTIONS:
<ol>
<li style="font-weight: 400;">Preheat your oven to 300F. </li>
<li style="font-weight: 400;">In a large bowl, crack your egg, being sure to only use the egg white. Whisk the egg white until it is bubbly and slightly larger in volume. </li>
<li style="font-weight: 400;">Add the truffle everything seasoning and all 3 cups of nuts. Mix thoroughly so that the nuts are evenly coated. </li>
<li style="font-weight: 400;">On a parchment paper lined baking sheet, spread the nut mixture evenly. </li>
<li style="font-weight: 400;">Bake for 30 minutes, being sure to mix the nuts every 10 minutes. </li>
</ol>
</div>

Truffle Everything Seasoning Roasted Nuts

By Chef Casey Corn 1 ea fennel bulb ¼ c creme fraiche 1 tsp The Truffleist truffle mustard 1 Tbs lemon juice 1 pinch kosher salt 1 pinch ground white mustard Cut the fennel bulb in half from top to tail, and carefully cut away the core. Use a mandoline or sharp knife to finely slice the fennel, then add to a mixing bowl and toss with the lemon juice. In a separate small bowl, combine the rest of the ingredients, and stir until smooth. Pour over the fennel, and fold well so that the sauce is coating the fennel. Serve with pan seared salmon, braised short ribs, or anything else!

By Chef Casey Corn
<ul>
<li>
1 ea fennel bulb
</li>
<li>
¼ c creme fraiche
</li>
<li>
1 tsp <a href="/products/truffle-mustard" target="_blank" rel="noopener noreferrer">The Truffleist truffle mustard</a>
</li>
<li>
1 Tbs lemon juice
</li>
<li>
1 pinch kosher salt
</li>
<li>
1 pinch ground white mustard
</li>
</ul>
Cut the fennel bulb in half from top to tail, and carefully cut away the core. Use a mandoline or sharp knife to finely slice the fennel, then add to a mixing bowl and toss with the lemon juice.
In a separate small bowl, combine the rest of the ingredients, and stir until smooth. Pour over the fennel, and fold well so that the sauce is coating the fennel. 
Serve with pan seared salmon, braised short ribs, or anything else!

Truffle Fennel Slaw

INGREDIENTS 4 x High-quality beef burger patties Oil for frying Kosher salt and pepper to taste 1 package Truffleist Truffle Cheese Fondue 4 Brioche buns Lettuce for garnish Pickle slices for garnish INSTRUCTIONS Prepare the truffle cheese fondue according to the package directions - keep warm over very low heat and set aside. Season the burger patties with salt and pepper on both sides. Sear burgers on a hot grill, or in a lightly oiled hot frying pan. Cook the burgers for about 2-3 minutes per side. Flipping only once. BUILD YOUR TRUFFLE FONDUE BURGER: Place the bottom of the bun down first, and top with pickles and lettuce. Place burger patty on top of pickles and lettuce. Add about a 1/4 cup ladle of the warm fondue over the top of the burger and top with the burger bun. Enjoy!

INGREDIENTS
4 x High-quality beef burger patties
Oil for frying
Kosher salt and pepper to taste 
1 package <a href="https://www.truffleist.com/products/truffle-fondue" title="Truffle Fondue">Truffleist Truffle Cheese Fondue </a>
4 Brioche buns 
Lettuce for garnish 
Pickle slices for garnish 
 
INSTRUCTIONS 
Prepare the truffle cheese fondue according to the package directions - keep warm over very low heat and set aside. 
Season the burger patties with salt and pepper on both sides. 
Sear burgers on a hot grill, or in a lightly oiled hot frying pan. Cook the burgers for about 2-3 minutes per side. Flipping only once. 
 
BUILD YOUR TRUFFLE FONDUE BURGER: 
Place the bottom of the bun down first, and top with pickles and lettuce. Place burger patty on top of pickles and lettuce.
Add about a 1/4 cup ladle of the warm fondue over the top of the burger and top with the burger bun. Enjoy!

Truffle Fondue Burger

By Chef Casey Corn 1 cup peeled garlic cloves 1 tsp salt ¼ c freshly squeezed lemon juice ¼ c The Truffleist truffle oil 3¾ cup sunflower, grapeseed, or any other neutral oil Place garlic and salt in a food processor, and blend, scraping sides down periodically, until it forms a paste. With processor running, pour in lemon juice in a slow steady stream, followed by the truffle oil, then the neutral oil, also slow and steady. Keep an eye on the mixture…it shouldn’t be runny, and as soon as it reaches optimal emulsion, stop adding oil. Scrape out of food processor, and serve with anything. Keep refrigerated after using. Serve with pita, crudités, or as a sauce for roasted or grilled meat, seafood, and/or vegetables.

By Chef Casey Corn
<ul>
<li>1 cup peeled garlic cloves</li>
<li>1 tsp salt</li>
<li>¼ c freshly squeezed lemon juice</li>
<li>¼ c <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>3¾  cup sunflower, grapeseed, or any other neutral oil</li>
</ul>
Place garlic and salt in a food processor, and blend, scraping sides down periodically, until it forms a paste. 
With processor running, pour in lemon juice in a slow steady stream, followed by the truffle oil, then the neutral oil, also slow and steady.
Keep an eye on the mixture…it shouldn’t be runny, and as soon as it reaches optimal emulsion, stop adding oil. 
Scrape out of food processor, and serve with anything. Keep refrigerated after using.
Serve with pita, crudités, or as a sauce for roasted or grilled meat, seafood, and/or vegetables.

Truffle Garlic Sauce

By Chef Casey Corn 2 ea persian cucumbers ½ ea red bell pepper 2 ea large heirloom tomatoes, about 1.5-2 pounds 1 ea garlic clove 1 ea small shallot 2 Tbs sherry vinegar 1 Tbs kosher salt 1 tsp ground white pepper 1 c cherry tomatoes 3 Tbs extra virgin olive oil tt The Truffleist truffle oil tt freshly ground black pepper Trim the ends off of the cucumbers, then cut in half lengthwise. Use a spoon to scoop out the seeds and discard. Roughly chop three of the cucumber halves and add to a large mixing bowl. Finely chop the last cucumber and add to a separate bowl to save for garnish. Cut the bell pepper half into quarters, roughly chop three of them, and add to the large mixing bowl. Finely dice the remaining quarter and add to the garnish bowl. Roughly chop the heirloom tomatoes, shallot, and garlic clove and add to the mixing bowl. Pour the vinegar over the chopped veggies, season with salt and pepper, and stir to combine. Let sit for about 30 minutes to allow the flavors to come together, stirring occasionally. Quarter the cherry tomatoes, and add to the garnish bowl. Transfer the contents of the mixing bowl, all liquid included, to a blender, and pour in the extra virgin olive oil. Blend until smooth, then strain through a coarse-mesh sieve, and place in the fridge for another 30 minutes. Serve with the ingredients you reserved in the garnish bowl, a drizzle of truffle oil, and freshly ground black pepper to taste.

By Chef Casey Corn
<ul>
<li>2 ea persian cucumbers</li>
<li>½ ea red bell pepper</li>
<li>2 ea large heirloom tomatoes, about 1.5-2 pounds</li>
<li>1 ea garlic clove</li>
<li>1 ea small shallot</li>
<li>2 Tbs sherry vinegar</li>
<li>1 Tbs kosher salt</li>
<li>1 tsp ground white pepper</li>
<li>1 c cherry tomatoes</li>
<li>3 Tbs extra virgin olive oil</li>
<li>tt <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>tt freshly ground black pepper</li>
</ul>
Trim the ends off of the cucumbers, then cut in half lengthwise. Use a spoon to scoop out the seeds and discard. Roughly chop three of the cucumber halves and add to a large mixing bowl.
Finely chop the last cucumber and add to a separate bowl to save for garnish.
Cut the bell pepper half into quarters, roughly chop three of them, and add to the large mixing bowl. Finely dice the remaining quarter and add to the garnish bowl.
Roughly chop the heirloom tomatoes, shallot, and garlic clove and add to the mixing bowl. Pour the vinegar over the chopped veggies, season with salt and pepper, and stir to combine. Let sit for about 30 minutes to allow the flavors to come together, stirring occasionally.
Quarter the cherry tomatoes, and add to the garnish bowl.
Transfer the contents of the mixing bowl, all liquid included, to a blender, and pour in the extra virgin olive oil. Blend until smooth, then strain through a coarse-mesh sieve, and place in the fridge for another 30 minutes.
Serve with the ingredients you reserved in the garnish bowl, a drizzle of <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">truffle oil</a>, and freshly ground black pepper to taste.

Truffle Gazpacho

Truffle Honey and Goat Cheese Mac and Cheese: 4 ea garlic cloves1⁄2 ea yellow onion5 ea whole cloves1 ea bay leaf4c whole milk1 Tbs kosher salt1⁄4 tsp ground white pepper1 1 oz container dried shiitakes or other mushrooms4 Tbs unsalted butter4 Tbs/1⁄2 jar The Truffleist Truffle Butter1⁄3 c flour1 lb pasta, shape of your choice16 oz goat cheese, room temperature1⁄2 c parmesan, gratedtt The Truffleist Truffle Honey Smash the garlic cloves, and press the whole cloves into the cut side of the onion. Add to a medium pot with the bay leaf, milk, salt, pepper and dried shiitakes. Let flavors infuse over the lowest heat possible, without simmering, at least 15-20 minutes, until the mushrooms have plumped up. Bring a pot of heavily-salted water to a boil. Cook pasta to al dente according to package instructions. When the mushrooms have plumped up, strain the milk into a large pot, discarding the onion, garlic and bay leaf, but saving the mushrooms. Place over medium heat and whisk in the butter, truffle butter and flour. Continue to whisk often until the sauce becomes smooth and thick, about 10-12 minutes. Preheat a high broiler. Turn off the heat, and stir in the goat cheese. Once the cheese has dissolved into the sauce, add in the mushrooms and the pasta and stir to combine. Transfer to a baking dish, then sprinkle the parmesan over the top. Place under the broiler until golden and bubbling, then remove from the oven and drizzle the truffle honey over liberally.

Truffle Honey and Goat Cheese Mac and Cheese:
4 ea garlic cloves 1⁄2 ea yellow onion 5 ea whole cloves 1 ea bay leaf 4c whole milk 1 Tbs kosher salt 1⁄4 tsp ground white pepper 1 1 oz container dried shiitakes or other mushrooms 4 Tbs unsalted butter 4 Tbs/1⁄2 jar <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">The Truffleist Truffle Butter</a> 1⁄3 c flour 1 lb pasta, shape of your choice 16 oz goat cheese, room temperature 1⁄2 c parmesan, grated tt <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">The Truffleist Truffle Honey</a>
 Smash the garlic cloves, and press the whole cloves into the cut side of the onion. Add to a medium pot with the bay leaf, milk, salt, pepper and dried shiitakes. Let flavors infuse over the lowest heat possible, without simmering, at least 15-20 minutes, until the mushrooms have plumped up.
Bring a pot of heavily-salted water to a boil. Cook pasta to al dente according to package instructions.
When the mushrooms have plumped up, strain the milk into a large pot, discarding the onion, garlic and bay leaf, but saving the mushrooms. Place over medium heat and whisk in the butter, <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">truffle butter</a> and flour. Continue to whisk often until the sauce becomes smooth and thick, about 10-12 minutes. 
Preheat a high broiler. 
Turn off the heat, and stir in the goat cheese. Once the cheese has dissolved into the sauce, add in the mushrooms and the pasta and stir to combine. Transfer to a baking dish, then sprinkle the parmesan over the top. 
Place under the broiler until golden and bubbling, then remove from the oven and drizzle the <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">truffle honey</a> over liberally.

Truffle Honey And Goat Cheese Mac And Cheese

Ingredients 3⁄4 c whole milk ricotta cheese 1⁄2 tsp kosher salt 1⁄2 tsp black pepper 1⁄2 Tbsp Truffle Honey by The Truffleist, and extra for drizzling Fresh sage, chopped (optional) Directions Place ricotta cheese, kosher salt and freshly-ground black pepper in a food processor, and process until very smooth, 1 to 2 minutes or to your desired liking. Place whipped ricotta in a bowl and swirl in Truffle Honey Fold gently to combine, do not fully combine Sprinkle with extra salt and pepper Drizzle with extra Truffle Honey Garnish with fresh sage if desired Serve with toasty bread or crackers

Ingredients
<ul>
<li>3⁄4 c whole milk ricotta cheese</li>
<li>1⁄2 tsp kosher salt 1⁄2 tsp black pepper</li>
<li>1⁄2 Tbsp <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">Truffle Honey by The Truffleist</a>, and extra for drizzling</li>
<li>Fresh sage, chopped (optional)</li>
</ul>
Directions
<ol>
<li>Place ricotta cheese, kosher salt and freshly-ground black pepper in a food processor, and process until very smooth, 1 to 2 minutes or to your desired liking.</li>
<li>Place whipped ricotta in a bowl and swirl in Truffle Honey</li>
<li>Fold gently to combine, do not fully combine Sprinkle with extra salt and pepper</li>
<li>Drizzle with extra Truffle Honey Garnish with fresh sage if desired</li>
<li>Serve with toasty bread or crackers</li>
</ol>

whipped ricotta recipe, honey whipped ricotta recipe

Truffle Honey Whipped Ricotta

Hummus that is way better than the packaged stuff? Yes please! Adding our Truffleist Truffle Oil is a simple way to elevate your hummus and is best paired with crisp, seasonal crudité vegetables and warm pita bread. EQUIPMENT: Food processor Rubber spatula Garlic press or microplane Chef's knife INGREDIENTS: For the hummus: 1 15oz can canned chickpeas, strained (reserve liquid) 1 clove garlic, minced or micro-planed 5 tablespoons tahini (stirred to combine if separated) 2 tablespoons reserved liquid (or more as needed) 1 tablespoon freshly squeezed lemon juice 2 tablespoons The Truffleist Truffle Oil ¼ teaspoon ground cumin ½ teaspoon salt Pita bread warmed in an oven or over a grill For the Crudité: Any selection of raw vegetables you prefer. We recommend: baby carrots, washed peppers, washed radishes, quartered fresh fennel baby zucchini cucumbers baby zucchini broccoli* Cauliflower* *If using broccoli or cauliflower, you can blanch the florets for 1 minute in boiling salted water before submerging them in ice water to preserve the color and crispiness. PREPARATION INSTRUCTIONS: Combine the lemon juice, salt, minced garlic, tahini and two tablespoons of the reserved liquid into the food processor. Pulse until combined (about a minute). Add the chickpeas, Truffleist Truffle Oil and cumin. Run the food processor until smooth (using a rubber spatula to scrape down the sides as needed.) Add more of the reserved liquid to adjust to the desired the consistency. Check the seasoning. Remove the hummus from the processor onto a plate or bowl. Create a smooth well with the back of a spoon. Drizzle with extra Trufflest Truffle Oil or Extra virgin olive oil. Arrange the vegetables for the crudtité is a bowl and serve along side the truffle hummus with warm pita bread.

Hummus that is way better than the packaged stuff? Yes please! Adding our Truffleist Truffle Oil is a simple way to elevate your hummus and is best paired with crisp, seasonal crudité vegetables and warm pita bread.  
<div class="article-content">
EQUIPMENT: 
<ul>
<li>Food processor</li>
<li>Rubber spatula</li>
<li>Garlic press or microplane</li>
<li>Chef's knife</li>
</ul>
  
INGREDIENTS:
For the hummus:
<ul>
<li>
1 15oz can canned chickpeas, strained (reserve liquid)
</li>
<li>
1 clove garlic, minced or micro-planed
</li>
<li>
5 tablespoons tahini (stirred to combine if separated)
</li>
<li>
2 tablespoons reserved liquid (or more as needed)
</li>
<li>
1 tablespoon freshly squeezed lemon juice
</li>
<li>
2 tablespoons The Truffleist Truffle Oil
</li>
<li>
¼ teaspoon ground cumin
</li>
<li>
½ teaspoon salt 
</li>
<li>
Pita bread warmed in an oven or over a grill
</li>
</ul>
<meta charset="utf-8">
</div>
<div class="article-content">
<span style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;" data-mce-style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;"> 
</div>
<div class="article-content"><span style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;" data-mce-style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;">For the Crudité:</div>
<div class="article-content">Any selection of raw vegetables you prefer. We recommend: 
<ul>
<li>
<p style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem; display: inline !important;" data-mce-style="font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem; display: inline !important;">baby carrots, washed
</li>
<li>peppers, washed</li>
<li>radishes, quartered</li>
<li>fresh fennel</li>
<li>baby zucchini</li>
<li>cucumbers</li>
<li>baby zucchini</li>
<li>broccoli*</li>
<li>Cauliflower*</li>
</ul>
*If using broccoli or cauliflower, you can blanch the florets for 1 minute in boiling salted water before submerging them in ice water to preserve the color and crispiness. 
 
PREPARATION INSTRUCTIONS:
<ol>
<li>
Combine the lemon juice, salt, minced garlic, tahini and two tablespoons of the reserved liquid into the food processor. Pulse until combined (about a minute). 
</li>
<li>
Add the chickpeas, Truffleist Truffle Oil and cumin. Run the food processor until smooth (using a rubber spatula to scrape down the sides as needed.)
</li>
<li>
Add more of the reserved liquid to adjust to the desired the consistency. Check the seasoning.
</li>
<li>
Remove the hummus from the processor onto a plate or bowl. Create a smooth well with the back of a spoon. Drizzle with extra Trufflest Truffle Oil or Extra virgin olive oil.
</li>
<li>
Arrange the vegetables for the crudtité is a bowl and serve along side the truffle hummus with warm pita bread.
</li>
</ol>
</div>

Truffle Hummus and Crudité

Kunik 1.5 cups whole milk 0.5 cup heavy cream 2 tablespoons butter 1 tablespoon flour 1 teaspoon truffle sauce 1 tablespoon salt 1 teaspoon pepper Directions Melt butter and stir in flour on medium low heat until combined. Cook for 2 minutes then add warm milk and whisk. Simmer until thickened (approximately 5 minutes) then add cream, truffle sauce, salt and pepper. Reserve for later. For the Cheddar Truffle Crumb Topping 2 Tablespoons cheese powder 4 Tablespoons parsley 2 cups toasted sourdough bread 1 Teaspoon truffle salt Add all ingredients to blender and pulse until croutons have been broken down to a crumble. Additional Ingredients 5 pound low moisture mozzarella cheese (can use string cheese) 1/4 Truffleist kunik 1 cup Parmesan Cheddar Truffle Crumbs Directions Pre-heat oven to 400°F. Mix cooked macaroni into cheese sauce on medium heat. Once coated, add 1/2 of the mozzarella or string cheese. Stir constantly until you see the cheese starting to get stringy. Turn off heat and add the Truffleist Kunik. Pour into a casserole dish, top with the remaining mozzarella and cover with the Truffle Cheddar Crumb. Bake for 10 minutes and serve.

Kunik
<ul>
<li>1.5 cups whole milk</li>
<li>0.5 cup heavy cream</li>
<li>2 tablespoons butter</li>
<li>1 tablespoon flour</li>
<li>1 teaspoon <a href="/products/truffle-sauce" target="_blank" data-mce-href="/products/truffle-sauce">truffle sauce</a>
</li>
<li>1 tablespoon salt</li>
<li>1 teaspoon pepper</li>
</ul>
Directions
Melt butter and stir in flour on medium low heat until combined. Cook for 2 minutes then add warm milk and whisk. Simmer until thickened (approximately 5 minutes) then add cream, <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffle sauce</a>, salt and pepper. Reserve for later.
<hr>
 
For the Cheddar Truffle Crumb Topping
<ul>
<li>2 Tablespoons cheese powder</li>
<li>4 Tablespoons parsley</li>
<li>2 cups toasted sourdough bread</li>
<li>1 Teaspoon <a href="/products/truffle-salt" target="_blank" rel="noopener noreferrer">truffle salt</a>
</li>
</ul>
Add all ingredients to blender and pulse until croutons have been broken down to a crumble.
Additional Ingredients
<ul>
<li>5 pound low moisture mozzarella cheese (can use string cheese)</li>
<li>1/4 Truffleist kunik</li>
<li>1 cup Parmesan Cheddar Truffle Crumbs</li>
</ul>
Directions 
<ol>
<li>Pre-heat oven to 400°F.</li>
<li>Mix cooked macaroni into cheese sauce on medium heat.</li>
<li>Once coated, add 1/2 of the mozzarella or string cheese. Stir constantly until you see the cheese starting to get stringy.</li>
<li>Turn off heat and add the Truffleist Kunik.</li>
<li>Pour into a casserole dish, top with the remaining mozzarella and cover with the Truffle Cheddar Crumb.</li>
<li>Bake for 10 minutes and serve. 
</li>
</ol>

Mac and cheese recipe, truffle Mac and cheese recipe

Truffle Kunik Mac & Cheese

By Chef Casey Corn 4 c whole milk 1 ea bay leaf pinch nutmeg 1 Tbs + 1 tsp kosher salt ¼ tsp ground white pepper ½ ea onion 1 lb lasagna ½ c butter ½ c flour 2 Tbs The Truffleist Truffle Sauce ½ c + ½ c parmesan, grated 1 c ricotta tt freshly ground pepper In a medium pot, combine the milk, bay leaf, nutmeg, tablespoon of salt, white pepper, and the onion. Place over the lowest heat possible, and infuse flavors for at least 10 minutes without simmering or scalding. While the milk infuses, combine the ricotta, half of the parmesan, the remaining salt, and freshly ground pepper to taste in a small bowl. Stir well, and set aside until ready to use. Bring a large pot of heavily salted water to a boil, and cook the lasagna to al dente. Preheat a high broiler, and place your oven rack on the second or third rung from the top, so as not to burn the dish. Once the milk has infused, use a slotted spoon to remove and discard all aromatics. Add the butter and flour in, raise the heat to medium, and whisk often until the sauce thickens and becomes smooth. Stir in the truffle sauce and remaining parmesan. Pour about ⅓ of the truffle sauce into a medium sized baking dish. On a clean surface, lay a lasagna out flat. Spread some of the ricotta mixture over evenly, then roll up, and place in a baking dish, pushing it into the truffle sauce. Repeat with the rest of the lasagna sheets and ricotta filling. Spoon the remaining truffle sauce over the top. Place under the broiler briefly, just until the top is golden and bubbling. Serve immediately.

By Chef Casey Corn
<ul>
<li>
4 c whole milk
</li>
<li>
1 ea bay leaf
</li>
<li>
pinch nutmeg
</li>
<li>
1 Tbs + 1 tsp kosher salt
</li>
<li>
¼ tsp ground white pepper
</li>
<li>
½ ea onion
</li>
<li>
1 lb lasagna
</li>
<li>
½ c butter
</li>
<li>
½ c flour
</li>
<li>
2 Tbs <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">The Truffleist Truffle Sauce</a>
</li>
<li>
½ c + ½ c parmesan, grated
</li>
<li>
1 c ricotta
</li>
<li>
tt freshly ground pepper
</li>
</ul>
In a medium pot, combine the milk, bay leaf, nutmeg, tablespoon of salt, white pepper, and the onion. Place over the lowest heat possible, and infuse flavors for at least 10 minutes without simmering or scalding.
While the milk infuses, combine the ricotta, half of the parmesan, the remaining salt, and freshly ground pepper to taste in a small bowl. Stir well, and set aside until ready to use. 
Bring a large pot of heavily salted water to a boil, and cook the lasagna to al dente.
Preheat a high broiler, and place your oven rack on the second or third rung from the top, so as not to burn the dish.
Once the milk has infused, use a slotted spoon to remove and discard all aromatics. Add the butter and flour in, raise the heat to medium, and whisk often until the sauce thickens and becomes smooth. Stir in the <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffle sauce</a> and remaining parmesan.
Pour about ⅓ of the <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffle sauce</a> into a medium sized baking dish. 
On a clean surface, lay a lasagna out flat. Spread some of the ricotta mixture over evenly, then roll up, and place in a baking dish, pushing it into the <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffle sauce</a>. Repeat with the rest of the lasagna sheets and ricotta filling. Spoon the remaining <a href="/products/truffle-sauce" data-mce-fragment="1" data-mce-href="/products/truffle-sauce" target="_blank">truffle sauce</a> over the top.
Place under the broiler briefly, just until the top is golden and bubbling. Serve immediately.

Truffle Lasagna Roll-Ups

makes about 6-8 latkes Ingredients 2 large russet potatoes 1⁄2 yellow onion 1 egg 2 Tbs unseasoned breadcrumbs 1⁄2 tsp baking powder 1⁄2 Tbs The Truffleist truffle salt 1⁄4 tsp ground pepper 1⁄4 c neutral oil (swap in The Truffleist truffle oil, or even better, use schmaltz!) Directions Line a baking sheet with paper towels. Using a box grater or a food processor, grate the potato and onion on the large holes. Transfer to a large tea towel, and wring out the liquid. Set the bundle down for about a minute, then wring it out again. In a large mixing bowl, whisk together the remaining ingredients, except for the oil. Stir in the potato/onion mixture with your hands, really making sure everything is thoroughly mixed. In a large skillet, heat the oil. Use a 1⁄4 cup measure to carefully plop in mounds of the latke mixture, then press the mound gently with the back of the measuring cup to flatten. Fry the latkes until golden on the bottom, about 5 minutes, then flip. Once golden on both sides, remove from the pan and onto the paper towel-lined baking sheet to drain. Continue to fry latkes, a couple at a time, without crowding the pan. Serve with sour cream and caviar, or sour cream and apple sauce.

makes about 6-8 latkes
Ingredients
<ul>
<li>2 large russet potatoes</li>
<li>1⁄2 yellow onion</li>
<li>1 egg</li>
<li>2 Tbs unseasoned breadcrumbs</li>
<li>1⁄2 tsp baking powder</li>
<li>1⁄2 Tbs <a href="/products/truffle-salt" target="_blank">The Truffleist truffle salt </a>
</li>
<li>1⁄4 tsp ground pepper</li>
<li>1⁄4 c neutral oil (swap in <a href="/products/truffle-oil" target="_blank">The Truffleist truffle oil</a>, or even better, use schmaltz!)</li>
</ul>
 
Directions
<ol>
<li>Line a baking sheet with paper towels.</li>
<li>Using a box grater or a food processor, grate the potato and onion on the large holes. Transfer to a large tea towel, and wring out the liquid. Set the bundle down for about a minute, then wring it out again.</li>
<li>In a large mixing bowl, whisk together the remaining ingredients, except for the oil. Stir in the potato/onion mixture with your hands, really making sure everything is thoroughly mixed.</li>
<li>In a large skillet, heat the oil. Use a 1⁄4 cup measure to carefully plop in mounds of the latke mixture, then press the mound gently with the back of the measuring cup to flatten. Fry the latkes until golden on the bottom, about 5 minutes, then flip.</li>
<li>Once golden on both sides, remove from the pan and onto the paper towel-lined baking sheet to drain. Continue to fry latkes, a couple at a time, without crowding the pan.</li>
<li>Serve with sour cream and caviar, or sour cream and apple sauce.</li>
</ol>

Truffle Latkes

By Chef Casey Corn ⅓ c whole fat greek yogurt 1-2 Tbs The Truffleist truffle mustard, to taste pinch kosher salt Mix all ingredients together in a bowl, adjusting the amount of mustard and salt to your taste. Serve with pan-seared fish, roasted chicken, or on grilled veggies.

By Chef Casey Corn
<ul>
<li>⅓ c whole fat greek yogurt</li>
<li>1-2 Tbs <a href="/products/truffle-mustard" target="_blank" rel="noopener noreferrer">The Truffleist truffle mustard</a>, to taste</li>
<li>pinch kosher salt</li>
</ul>
Mix all ingredients together in a bowl, adjusting the amount of mustard and salt to your taste. 
Serve with pan-seared fish, roasted chicken, or on grilled veggies.

Truffle Mustard Yogurt Sauce

By Chef Casey Corn for the pimiento cheese: 2 oz cream cheese, softened 2 c/8 oz sharp cheddar, grated 2 Tbs pimiento peppers, minced ¼ tsp cayenne ¼ tsp onion powder 2 tsp The Truffleist Truffle Hot Sauce tt kosher salt tt ground pepper 8 slices bread of your choice 2 Tbs unsalted butter 12 oz bacon (optional), cooked Place all pimiento cheese ingredients in a mixing bowl, and use a spatula to combine well. It will seem at first like there’s no way that it will turn into a spread…keep mixing, it will! Once the dip is thoroughly mixed, set aside. Butter both sides of each slice of bread. Place your largest skillet over medium heat, and toast one side of each slice of bread, then remove from the pan. Spread each toasted side with pimiento cheese, then, two at a time, place back in the pan, untoasted side down, to start to melt the cheese. If using, add a couple bacon slices, then combine two sandwich halves to form the grilled cheese and use a spatula to press down. Flip after a couple minutes, to allow both sides to become golden and toasty. Repeat with the remaining sandwiches.

By Chef Casey Corn
for the pimiento cheese:
<ul>
<li>2 oz cream cheese, softened</li>
<li>2 c/8 oz sharp cheddar, grated</li>
<li>2 Tbs pimiento peppers, minced</li>
<li>¼ tsp cayenne</li>
<li>¼ tsp onion powder</li>
<li>2 tsp <a href="/products/truffleist-hot-sauce" target="_blank" rel="noopener noreferrer">The Truffleist Truffle Hot Sauce</a>
</li>
<li>tt kosher salt</li>
<li>tt ground pepper</li>
<li>8 slices bread of your choice</li>
<li>2 Tbs unsalted butter</li>
<li>12 oz bacon (optional), cooked</li>
</ul>
Place all pimiento cheese ingredients in a mixing bowl, and use a spatula to combine well. It will seem at first like there’s no way that it will turn into a spread…keep mixing, it will! Once the dip is thoroughly mixed, set aside.
Butter both sides of each slice of bread. Place your largest skillet over medium heat, and toast one side of each slice of bread, then remove from the pan. Spread each toasted side with pimiento cheese, then, two at a time, place back in the pan, untoasted side down, to start to melt the cheese. If using, add a couple bacon slices, then combine two sandwich halves to form the grilled cheese and use a spatula to press down. Flip after a couple minutes, to allow both sides to become golden and toasty. Repeat with the remaining sandwiches.

Truffle Pimiento Grilled Cheese

Truffled Pomegranate Margaritas by The Pitcher - Serves 8 Ingredients: Fresh lime juice Premium silver tequila (we use Patron) Pomegranate juice Cointreau simple syrup Truffle Salt By The Truffleist Ice Lime wheel for garnish Lime wedge to rim glass InstructionsSpread Truffle Salt By The Truffleist onto a small plate, rim glasses with lime wedge, then dip rims in Truffle Salt. Combine: 1 cup fresh lime juice, 2 cups tequila, 2 cups pomegranate juice, 3/4 cup triple sec, 3/4 cup simple syrup in a 2-quart pitcher. Stir together, serve over ice in Truffle Salt-rimmed glasses. photo:@9millinina

Truffled Pomegranate Margaritas by The Pitcher  - Serves 8 
Ingredients:
<ul>
<li>Fresh lime juice</li>
<li>Premium silver tequila (we use Patron)</li>
<li>Pomegranate juice</li>
<li>Cointreau</li>
<li>simple syrup</li>
<li>Truffle Salt By The Truffleist</li>
<li>Ice</li>
<li>Lime wheel for garnish</li>
<li>Lime wedge to rim glass</li>
</ul>
 Instructions Spread Truffle Salt By The Truffleist onto a small plate, rim glasses with lime wedge, then dip rims in Truffle Salt.
Combine: 1 cup fresh lime juice, 2 cups tequila, 2 cups pomegranate juice, 3/4 cup triple sec, 3/4 cup simple syrup in a 2-quart pitcher. Stir together, serve over ice in Truffle Salt-rimmed glasses. 
photo:@9millinina
<ol></ol>

Truffle Pomegranate Margaritas

Enjoy it with pinot grigio or pecorino, and someone you love. Recipe by Casey Corn. 15 oz - whole milk ricotta2 ea - eggs1 cup - pre-grated parmesan1¼ tsp - The Truffleist truffle salttt - freshly ground black pepper½ - ¾ cup - flour Bring a pot of lightly salted water to a boil. In a mixing bowl, lightly beat the eggs, then stir in the ricotta, parmesan, truffle salt, and black pepper. Starting with a ½ cup, add in flour, stirring to form a paste-like dough. Try boiling a small scoop, and if it falls apart, add the remaining ¼ cup of flour. Using a scoop, or a spoon, or a 2-spoon quenelle, drop portions of the dough into the pot of water to cook. When they float, give them about one more minute, then remove the gnocchi from the water with a slotted spoon, directly on to plates to serve. Spoon your desired sauce over the top, and serve right away.

Enjoy it with pinot grigio or pecorino, and someone you love. Recipe by Casey Corn.
15 oz - whole milk ricotta 2 ea - eggs 1 cup - pre-grated parmesan 1¼ tsp - <a href="/products/truffle-salt" target="_blank">The Truffleist truffle salt</a> tt - freshly ground black pepper ½ - ¾ cup - flour
Bring a pot of lightly salted water to a boil.  
In a mixing bowl, lightly beat the eggs, then stir in the ricotta, parmesan, truffle salt, and black pepper.  
Starting with a ½ cup, add in flour, stirring to form a paste-like dough. Try boiling a small scoop, and if it falls apart, add the remaining ¼ cup of flour.  
Using a scoop, or a spoon, or a 2-spoon quenelle, drop portions of the dough into the pot of water to cook. When they float, give them about one more minute, then remove the gnocchi from the water with a slotted spoon, directly on to plates to serve. 
Spoon your desired sauce over the top, and serve right away.

Truffle Ricotta Gnocchi

Ingredients 1⁄3 c The Truffleist truffle salami (about 1⁄2 of a salami), finely minced 2 c water 1 c whole milk 1 c polenta (not instant) 2 tsp kosher salt tt freshly ground black pepper 1⁄2 c parmesan, grated 2 Tbs extra virgin olive oil Directions Add finely minced salami to a cold pot. Place over low heat, allowing some of the fat to render out and the salami to soften, about 3-5 minutes. Pour in the water and milk, and bring to a low simmer. Whisk in the polenta, and season with salt and black pepper. Continue to whisk occasionally as the polenta cooks, until it has absorbed all the liquid. Turn off the heat and stir in the parmesan. Let sit for about 5 minutes, to finish cooking and to start cooling. Grease a small baking dish, and transfer the polenta into it, pressing down evenly. Let the baking dish cool slightly, then place in the freezer for about 20 minutes to set. Alternatively, place in the fridge about 2 hours, or overnight. When the polenta has set, preheat the oven to 450F. Flip the polenta out of the baking dish and onto a cutting board. Cut into fries, in the size you like. Line a large baking sheet with parchment paper, and lay the fries out evenly. Brush with the olive oil, then place in the oven. Bake for about 15 - 20 minutes, until the bottoms are golden, then flip the fries over and bake another 10 - 20 minutes, depending on size, until they’re golden all over. Remove from the oven, and serve with Truffle Parmesan Ricotta Dip!

Ingredients
<ul>
<li>1⁄3 c <a href="/products/pork-salami-made-with-truffles-and-sea-salt" target="_blank" rel="noopener noreferrer">The Truffleist truffle salami</a> (about 1⁄2 of a salami), finely minced</li>
<li>2 c water</li>
<li>1 c whole milk</li>
<li>1 c polenta (not instant)</li>
<li>2 tsp kosher salt tt freshly ground black pepper</li>
<li>1⁄2 c parmesan, grated</li>
<li>2 Tbs extra virgin olive oil</li>
</ul>
Directions
<ol>
<li>Add finely minced salami to a cold pot.</li>
<li>Place over low heat, allowing some of the fat to render out and the salami to soften, about 3-5 minutes.</li>
<li>Pour in the water and milk, and bring to a low simmer. Whisk in the polenta, and season with salt and black pepper.</li>
<li>Continue to whisk occasionally as the polenta cooks, until it has absorbed all the liquid. Turn off the heat and stir in the parmesan. Let sit for about 5 minutes, to finish cooking and to start cooling.</li>
<li>Grease a small baking dish, and transfer the polenta into it, pressing down evenly.</li>
<li>Let the baking dish cool slightly, then place in the freezer for about 20 minutes to set. Alternatively, place in the fridge about 2 hours, or overnight. When the polenta has set, preheat the oven to 450F.</li>
<li>Flip the polenta out of the baking dish and onto a cutting board.</li>
<li>Cut into fries, in the size you like.</li>
<li>Line a large baking sheet with parchment paper, and lay the fries out evenly.</li>
<li>Brush with the olive oil, then place in the oven.</li>
<li>Bake for about 15 - 20 minutes, until the bottoms are golden, then flip the fries over and bake another 10 - 20 minutes, depending on size, until they’re golden all over.</li>
<li>Remove from the oven, and serve with Truffle Parmesan Ricotta Dip!</li>
</ol>

Truffle Salami Polenta Fries

By Chef Casey Corn 2 c water 1 c whole milk 1 tsp salt ½ tsp paprika 1 c polenta/grits 1 Tbs The Truffleist truffle butter ½ c extra sharp cheddar, grated 1 Tbs The Truffleist truffle oil 1 lb shrimp (easy peel or peeled and deveined) ¼ c beer tt scallions, sliced In a medium pot, combine the water, milk, salt and paprika, and bring to a low simmer. As soon as it reached a simmer, whisk in the polenta. Continue to whisk often, until creamy and smooth, about 15 minutes. Stir in the truffle butter, then turn the heat off and stir in the cheese. As the grits cook, prepare the shrimp. Heat the truffle oil in a large skillet over medium high heat. Sear the shrimp on one side, just a couple minutes, then flip and sear one minute, before pouring in the beer and covering. Let the shrimp simmer in the beer until cooked through, just a few minutes. Spoon the grits into bowls to serve, then top with shrimp and sliced scallions.

By Chef Casey Corn
<ul>
<li>2 c water</li>
<li>1 c whole milk</li>
<li>1 tsp salt</li>
<li>½ tsp paprika</li>
<li>1 c polenta/grits</li>
<li>1 Tbs <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">The Truffleist truffle butter</a>
</li>
<li>½ c extra sharp cheddar, grated</li>
<li>1 Tbs <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>1 lb shrimp (easy peel or peeled and deveined)</li>
<li>¼ c beer</li>
<li>tt scallions, sliced</li>
</ul>
In a medium pot, combine the water, milk, salt and paprika, and bring to a low simmer. As soon as it reached a simmer, whisk in the polenta. Continue to whisk often, until creamy and smooth, about 15 minutes. Stir in the <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">truffle butter</a>, then turn the heat off and stir in the cheese.
As the grits cook, prepare the shrimp. Heat the <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">truffle oil</a> in a large skillet over medium high heat. Sear the shrimp on one side, just a couple minutes, then flip and sear one minute, before pouring in the beer and covering. Let the shrimp simmer in the beer until cooked through, just a few minutes.
Spoon the grits into bowls to serve, then top with shrimp and sliced scallions.

Truffle Shrimp and Grits

INGREDIENTS: 1 wheel Truffleist Truffle Kunik, cubed 1⁄2 lb cheddar cheese, shredded 1 bag tortilla chips 1⁄2 lb roasted brussels sprouts 1⁄4 cup dried cranberries Extra roasted veggies (optional) DIRECTIONS: Clean and halve brussels sprouts Place on baking sheet Drizzle with olive oil and salt Roast for 20 minutes Layer tortilla chips on bottom of a cast iron skillet Top with roasted brussels Add additional roasted vegetables as desired (we love butternut squash) Sprinkle with cheddar cheese Layer cubed Truffleist Truffle Kunik over cheddar Place in 400 degree oven for 5 - 10 minutes or until cheese is melted Remove from oven and sprinkle cranberries over top immediately Let stand 2 - 5 minutes before serving Enjoy!

<h3>INGREDIENTS:</h3>
<ul>
<li>1 wheel <a href="/products/truffle-cheese" target="_blank" rel="noopener noreferrer">Truffleist Truffle Kunik</a>, cubed</li>
<li>1⁄2 lb cheddar cheese, shredded</li>
<li>1 bag tortilla chips</li>
<li>1⁄2 lb roasted brussels sprouts</li>
<li>1⁄4 cup dried cranberries</li>
<li>Extra roasted veggies (optional)</li>
</ul>
<h3>DIRECTIONS:</h3>
<ol>
<li>Clean and halve brussels sprouts</li>
<li>Place on baking sheet</li>
<li>Drizzle with olive oil and salt</li>
<li>Roast for 20 minutes</li>
<li>Layer tortilla chips on bottom of a cast iron skillet</li>
<li>Top with roasted brussels</li>
<li>Add additional roasted vegetables as desired (we love butternut squash)</li>
<li>Sprinkle with cheddar cheese</li>
<li>Layer cubed <a href="/products/truffle-cheese" target="_blank" rel="noopener noreferrer">Truffleist Truffle Kunik</a> over cheddar</li>
<li>Place in 400 degree oven for 5 - 10 minutes or until cheese is melted</li>
<li>Remove from oven and sprinkle cranberries over top immediately</li>
<li>Let stand 2 - 5 minutes before serving</li>
<li>Enjoy!</li>
</ol>

Truffle Skillet Nachos

Ingredients 1 ea shallot 2 ea garlic cloves 2 5 oz packages spinach 10 oz marinated artichoke hearts, chopped 8 oz cream cheese, room temp ½ c mayo 2 Tbs The Truffleist Truffle Oil 1 c parmesan, grated Directions Preheat oven to 400F. Finely mince the shallot, and microplane the garlic. Heat one tablespoon of truffle oil in a sauté pan over low heat, and sweat the shallots for a few minutes until translucent, then add in the garlic. Sauté a couple more minutes, just until garlic is soft. Transfer shallot and garlic to a small bowl. Heat the second tablespoon of truffle oil, and, over medium high heat, sauté the spinach in batches. Once all the spinach is sautéed, remove from the pan and onto a cutting board, then roughly chop it. Add the spinach, shallot and garlic, artichokes, cream cheese, mayo and ¾ cup parmesan back into the pan, and stir until all melted together and mixed thoroughly. At this point, transfer into a baking dish or oven-safe ramekins. Sprinkle the remaining parmesan over the top, and place in the oven for about 20-25 min, until golden and bubbling.

Ingredients
<ul>
<li>1 ea shallot</li>
<li>2 ea garlic cloves</li>
<li>2 5 oz packages spinach</li>
<li>10 oz marinated artichoke hearts, chopped</li>
<li>8 oz cream cheese, room temp</li>
<li>½ c mayo</li>
<li>2 Tbs <a href="/products/truffle-oil-gift-size" target="_blank">The Truffleist Truffle Oil</a>
</li>
<li>1 c parmesan, grated</li>
</ul>
Directions
<ol>
<li>Preheat oven to 400F.</li>
<li>Finely mince the shallot, and microplane the garlic. Heat one tablespoon of <a data-mce-fragment="1" href="/products/truffle-oil-gift-size" target="_blank" data-mce-href="/products/truffle-oil">truffle oil</a> in a sauté pan over low heat, and sweat the shallots for a few minutes until translucent, then add in the garlic. Sauté a couple more minutes, just until garlic is soft. Transfer shallot and garlic to a small bowl.</li>
<li>Heat the second tablespoon of <a href="/products/truffle-oil-gift-size" target="_blank">truffle oil</a>, and, over medium high heat, sauté the spinach in batches. Once all the spinach is sautéed, remove from the pan and onto a cutting board, then roughly chop it.</li>
<li>Add the spinach, shallot and garlic, artichokes, cream cheese, mayo and ¾ cup parmesan back into the pan, and stir until all melted together and mixed thoroughly.</li>
<li>At this point, transfer into a baking dish or oven-safe ramekins. Sprinkle the remaining parmesan over the top, and place in the oven for about 20-25 min, until golden and bubbling. </li>
</ol>

Truffle Spinach Artichoke Dip

12 oz - lean high quality beef, such as tenderloin 1 Tbs - cornichons, grated 1 tsp - cornichon brine 1 Tbs - capers, finely minced 1 ea - shallot, finely minced 1 Tbs - parsley, finely chopped ¼ tsp - worcestershire sauce drizzle The Truffleist truffle oil 1 tsp - kosher salt 1 ea - egg yolk tt - flakey sea salt for serving: potato chips, toasts, etc Cut beef into about ½ inch cubes, place in a bowl, and put in the freezer for about 15 minutes. This will make the beef easier to chop, and will also prevent it from getting too warm while it’s being handled. While the beef is in the freezer, prep the rest of the ingredients. Use a microplane to grate the cornichons, and finely mince the capers, shallot and parsley, then add all of these to a mixing bowl. Drizzle in the cornichon brine, truffle oil and worcestershire sauce, and stir well. Take the beef out of the freezer, and, working quickly, finely chop into desired size for tartare. Add to the bowl with the rest of the ingredients, season with kosher salt, and fold to combine thoroughly. Use a ring mold to plate the tartare, then make a divot in the center and slide in the egg yolk. Season with flakey salt, and serve with chips or toasts.

12 oz - lean high quality beef, such as tenderloin
1 Tbs - cornichons, grated
1 tsp - cornichon brine
1 Tbs - capers, finely minced
1 ea - shallot, finely minced
1 Tbs - parsley, finely chopped
¼ tsp - worcestershire sauce
drizzle The <a href="https://www.truffleist.com/products/truffle-oil" target="_blank">Truffleist truffle oil</a>
1 tsp - kosher salt
1 ea - egg yolk
tt - flakey sea salt
for serving: potato chips, toasts, etc
Cut beef into about ½ inch cubes, place in a bowl, and put in the freezer for about 15 minutes. This will make the beef easier to chop, and will also prevent it from getting too warm while it’s being handled.
While the beef is in the freezer, prep the rest of the ingredients. Use a microplane to grate the cornichons, and finely mince the capers, shallot and parsley, then add all of these to a mixing bowl. 
Drizzle in the cornichon brine, truffle oil and worcestershire sauce, and stir well. 
Take the beef out of the freezer, and, working quickly, finely chop into desired size for tartare. Add to the bowl with the rest of the ingredients, season with kosher salt, and fold to combine thoroughly.
Use a ring mold to plate the tartare, then make a divot in the center and slide in the egg yolk. Season with flakey salt, and serve with chips or toasts.

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