I have truffles. I want to make truffle salt. Is it as easy as storing truffles in some salt for a few days or a week, or is it more complicated? Do I need fancy salt? Google is really letting me down on this dilema, so any advice would be greatly appreciated.
Sent by Camille
Camille, what a fun project! My guess is that the truffle should be chopped finely and either dried or simply buried in salt.
Anyone ever tried this?
Related: Simple Appetizer: Bread with Butter and Truffle Salt
(Image: Elizabeth Passarella)