dinner party tomorrow, which is nice.
I made up a terrine based around truffle flavor, to make sure flavors would match.
so terrine made up with blanched cabbage leaves, mushrooms, some cubed bacon in layers (with gelatin and fond used)
now I wanted to source for a truffle product which is just an accompaniment but which would draw all the flavors together, being a nice finish with this dish.
problem. only thing I found is salsa tartufata and white truffle oil.
I have thought to make a basic truffle dressing with the tartufata but still lacking that typical flavor I think (tartufata contains tuber aestivum)
I am making a thin mayo anyways and was going to use both on the plate.
so can do..... mayo with the tartufata mixed in
or just make a dressing with tartufata , and spruce up the mayo with white truffle oil.
oh and there is also potato which might play a role in this dish somewhere but I have not decided yet.
someone else having ideas?