My last post on Truff black truffle mayo- unless asked- I promise.
A few days ago, I made egg salad with Truff. It was good, but the Truff almost got lost. Dad- who also likes black truffle much like I do- tried it, and didn’t care for it. As far as he’s concerned, it just didn’t work.
Tonight, I was looking for a salty snack, and DeVito have some smoked gouda on crackers with mayo. I’ve been using the Truff for a lot of experimenting, so I’m almost out. I decided to use a bit more for my snack.
And it was genuinely good, maybe the best experiment so far. In a dish too simple to hide flavors, it was perfectly acceptable & enjoyable.
Now I’m puzzled. Am I acquiring a taste for Truff? Am I finding better flavor combos, so using it better? Was there something wrong with the mayo at the top of the jar affecting its flavor, like a little separation requiring a quick blend with a knife?
I honestly don’t know at this point.
But one thing IS clear: for an expensive condiment, I’m having to work awfully hard to make it work in my kitchen. That just doesn’t seem right. So if given more (or a similar product), I’ll use it. But I still don’t think I’m going looking for it.
