Go to the Recipe: Black Truffle Butter Sous Vide Sauce
I'm very familiar with using truffles, but have never come across "truffle juice" before...what is that?
It's essentially a truffle stock. Truffles are chopped and cooked in water and the infused water is then reduced (sometimes) and called a juice. I used some truffle stock I had in my freezer to make this sauce and it works nicely.
What is the shelf life of the Black Truffle Juice?
If one had to choose to pick one of either jus or oil, which would be the superior choice?
if you are going to have fresh and not canned truffles I would go for the juice, if not go for the oil.
once you open the can I would think about a week. but that would be a good thing to freeze if you can't use it all.
I have black truffle oil can I skip the juice?
you can, but make sure to replace the amount of juice with some stock or water so the ratios of liquid stay accurate.
How is this sous vide..?!
yes, HOW is this Sous Vide?
This is a sauce to make, then and cook sous vide with.
You recommend a ribeye presheared. How about Chateaubriand loin with this sauce? And no shearing (just sous vide)?
I personally would still recommend a sear since you are cooking in a sauce and won't have the opportunity to after the cook. But it will still taste amazing if you skip it.
