Truffle Oil With Peppercorns and Thyme

1. 1

   Clean the thyme well with a damp cloth.

2. 2

   If you submerge in water to clean, spin dry immediately.

3. 3

   Make sure there is no water on the herb.

4. 4

   Pour the olive oil into a small, heavy saucepan, then add truffles, thyme and peppercorns.

5. 5

   Clip a candy thermometer onto the side of the pan.

6. 6

   Heat the oil over medium-low heat until the thermometer registers 200 degrees F.

7. 7

   Cook at 200-225 degrees for 10 minutes.

8. 8

   Remove from the heat and let cool slightly.

9. 9

   Pour into a sterilized bottle, cover and store at room temperature for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.