Ingredients for Truffle Oil With Peppercorns And Thyme
- Truffle
- Fresh Thyme Sprigs
- 1 teaspoon black peppercorns
- Light Olive Oil
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How to Make Truffle Oil With Peppercorns And Thyme
- Gently clean 1 tablespoon fresh thyme sprigs with a damp cloth. (Avoid submerging to prevent excess moisture.)
- Ensure the thyme is completely dry.
- In a small, heavy-bottomed saucepan, combine 1 cup extra virgin olive oil, 1 teaspoon black peppercorns, and 1 tablespoon finely chopped fresh truffles.
- Securely attach a candy thermometer to the side of the saucepan.
- Heat the oil over medium-low heat, maintaining a consistent temperature of 200°F (93°C).
- Cook gently at 200-225°F (93-107°C) for 10 minutes, ensuring the oil doesn't exceed 225°F.
- Remove from heat and let cool completely to room temperature.
- Carefully pour the infused oil into a sterilized bottle or jar. Seal tightly.
- Store in a cool, dark place at room temperature for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
149g
Carbs
0g