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Truffle Jus

Our Truffle Jus is a simple yet delicious broth made from cooking Black Perigord truffle in water and a pinch of salt, the truffle pieces are removed leaving a beautiful amber liquid jus behind.

This product is recommended for experienced chefs.

Popular Uses:

  • Perfect for infusing sauces with truffle flavour for any meat
  • Add to pasta sauce base to elevate your lasagne to the next level
  • Stir through a cauliflower and mushroom soup for a truffle flavour bomb
  • Drop in a can of our jus to your finishing risotto stage for a self indulgent comfort meal



Recipe: Truffle Sauce for any Red Meats

4 cups chicken stock (preferably homemade)

160ml can of Truffle Hill’s Truffle Jus

1/2 cup medium dry sherry

1 Tbsp butter pinch of salt


Set a large pot over high heat and add the chicken stock. When the stock has reduced to about one cup of total liquid, reduce the heat to medium and add the sherry along with the can of Truffle Hill Truffle Jus.

Let the liquid in the pot reduce until the it appears less watery and slightly sticky. The difference will be subtle. When you are happy with the consistency and
texture of your sauce, remove it from the heat.

Pour liberally over your favourite cut of cooked meat and vegetables. We love this sauce with mashed potato.

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