How to Umbrian Black Truffle Emulsion

What You Need to Know

The emulsion is formed by slowly adding olive oil to a mixture of black truffles and garlic, while continuously stirring.

This emulsion is unique in that it uses black truffles as the primary flavor component, giving it a rich and earthy flavor.

Key Parameters

Steps

1. 1.

   Tagliatelle al Tartufo Nero (Umbria, Italy): Primary sauce coating handmade pasta

2. 2.

   Truffled Scrambled Eggs (French haute cuisine): Flavor enhancer folded into eggs

3. 3.

   Black Truffle Risotto (Northern Italy): Finishing emulsion stirred in before serving

The Science

Primary Reaction

Emulsification

Common Mistakes