How to balance the flavor of truffle oil without the cloying effects the oil presents? That was the question. The result is a white truffle consomme.
White Truffle Consomme
3800g water
235g butter
360g white soy sauce
140g vermouth
220g white truffle oil
We make the broth by browning the butter in a pot and deglazing with the vermouth. We then add the soy sauce and bring the broth back to a simmer. We then add the truffle oil and water and bring the whole base to a simmer. We simmer the broth for twenty minutes, then skim the base. We then strain the broth and clarify it.
The result is a rich decadent broth which resounds with the flavor of white truffle. We used the consomme to steam a scallop. The lid is removed at the table releasing the aroma and revealing the just warmed sea scallop.
