Truffle Oil With Peppercorns and Thyme

Truffles are very expensive so this is a great way to stretch the truffles. You can use it by drizzling sparingly over your favorite pasta, risotto, omelet, crusty bread, or top a green salad.

• Ready In: 25 mins
• Yields: 1 cup

Ingredients

• 1  fresh truffle, sliced very thin-shaved (1/2 ounce)
• 3  young fresh thyme sprigs (Do not use woody twigs or stems)
• 5  peppercorns
• 1  cup  good quality light olive oil

Directions

1. Clean the thyme well with a damp cloth.
2. If you submerge in water to clean, spin dry immediately. Make sure there is no water on the herb.
3. Pour the olive oil into a small, heavy saucepan, then add truffles, thyme and peppercorns.
4. Clip a candy thermometer onto the side of the pan.
5. Heat the oil over medium-low heat until the thermometer registers 200 degrees F.
6. Cook at 200-225 degrees for 10 minutes.
7. Remove from the heat and let cool slightly.
8. Pour into a sterilized bottle, cover and store at room temperature for up to 2 months.