Name: Truffleist Hot Sauce
Brand: Truffleist
Price: 22.00 USD
Availability: InStock

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blink - Truffleist

Bring the heat to your truffle game with this award-winning hot sauce, created in partnership with Tango Chile Sauce. Use as a dipping sauce for fries and chicken wings, or top your favorite foods like avocado toast and nachos. 8 oz. (236 ml) Add earthy heat to a Coconut Curry Swirl into grits Top off a Bloody Mary Drop into a mignonette and serve with oysters Ingredients: Carrots, apple cider vinegar, garlic, limes, chile peppers, sawtooth cilantro, Black Summer Truffles (Tuber aestivum), sea salt, truffle flavoring See all recipes that use Truffleist Hot Sauce.

<div class="product-text">
Bring the heat to your truffle game with this award-winning hot sauce, created in partnership with Tango Chile Sauce. Use as a dipping sauce for fries and chicken wings, or top your favorite foods like avocado toast and nachos. 8 oz. (236 ml)
<ul>
<li>Add earthy heat to a Coconut Curry </li>
<li>Swirl into grits</li>
<li>Top off a Bloody Mary</li>
<li>Drop into a mignonette and serve with oysters </li>
</ul>
 
Ingredients: Carrots, apple cider vinegar, garlic, limes, chile peppers, sawtooth cilantro, Black Summer Truffles (Tuber aestivum), sea salt, truffle flavoring
See all recipes that use <a href="/collections/recipes?pf_t_ingredients=Truffle+Hot+Sauce" target="_blank">Truffleist Hot Sauce</a>.
</div>

Truffle Hot Sauce, Hot Sauce, Truffle Products

Truffleist Hot Sauce

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By Chef Tony Nassif For Remoulade Yields 1 pint 1 cup celery root 1/2 cup diced dill pickle 2 Tbs diced shallot 1/2 cup diced celery 2 Tbs chopped capers 1/2 cup creme fraiche 1/4 cup mayo 1 Tbs Truffleist Truffle Mustard 4 Tbs chopped dill 1 tsp black pepper 1 tsp lemon zest 1/4 cup olive oil 2 tsp kosher salt 1 Tbs grated horseradish Celery leaves reserved from bunch For Sandwich Brioche bun Butter toasting Cooked crab Remoulade Baby arugula or any lettuce you have at home Truffleist Truffle Hot Sauce Mix all the ingredients together and let sit. This can be made ahead of time. You can use lobster, crab, shrimp etc for this sandwich. I love king crab so I went with that. Take a little truffle butter and regular butter about half a quarter pound. Melt in a pot with garlic and warm your cooked crab. Brush your brioche with butter and toast in a medium hot pan. Set aside. When you’re ready to eat take your freshly toast bun, add a little lettuce, then your warm buttery crab, top with your remoulade and celery leaves then finish off with a nice douse of Truffleist hot sauce! Enjoy with an ice cold beer or a nice light white wine. Bonne appetite

By Chef Tony Nassif
For Remoulade
Yields 1 pint
<ul>
<li>1 cup celery root</li>
<li>1/2 cup diced dill pickle</li>
<li>2 Tbs diced shallot</li>
<li>1/2 cup diced celery</li>
<li>2 Tbs chopped capers</li>
<li>1/2 cup creme fraiche</li>
<li>1/4 cup mayo</li>
<li>1 Tbs <a href="/products/truffle-mustard" target="_blank">Truffleist Truffle Mustard </a>
</li>
<li>4 Tbs chopped dill</li>
<li>1 tsp black pepper</li>
<li>1 tsp lemon zest</li>
<li>1/4 cup olive oil</li>
<li>2 tsp kosher salt</li>
<li>1 Tbs grated horseradish</li>
<li>Celery leaves reserved from bunch </li>
</ul>
For Sandwich  
<ul>
<li>Brioche bun</li>
<li>Butter toasting</li>
<li>Cooked crab</li>
<li>Remoulade</li>
<li>Baby arugula or any lettuce you have at home</li>
<li><a href="/products/truffleist-hot-sauce" target="_blank">Truffleist Truffle Hot Sauce</a></li>
</ul>
Mix all the ingredients together and let sit. This can be made ahead of time. You can use lobster, crab, shrimp etc for this sandwich. I love king crab so I went with that. Take a little <a href="/products/truffle-butter" target="_blank">truffle butter</a> and regular butter about half a quarter pound. Melt in a pot with garlic and warm your cooked crab. Brush your brioche with butter and toast in a medium hot pan. Set aside. When you’re ready to eat take your freshly toast bun, add a little lettuce, then your warm buttery crab, top with your remoulade and celery leaves then finish off with a nice douse of <a href="/products/truffleist-hot-sauce" target="_blank">Truffleist hot sauce</a>! Enjoy with an ice cold beer or a nice light white wine.
Bonne appetite
<ol></ol>

Truffleist King Crab Roll with Truffled Celery Root Remoulade

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.

Truffleist Hot Sauce

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Truffleist King Crab Roll with Truffled Celery Root Remoulade

Truffle Pimiento Grilled Cheese

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