Elixir of Truffe (Truffle)
Take your dishes to new heights with this culinary aid developed and refined in the Heart of France’s Perigord Region. Ideal for deglazing and marinades, as well as for Flambéing Poultry, Meat and Fish Dishes. It can also be used to flavor Risottos, Soups and Purees. Add at least one Tablespoon per serving at the end of cook time, stir and serve.