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Dessert

Puree of Truffles

A smooth truffle puree made by stewing truffles in stock and wine, then puréed and seasoned with pepper, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: White wine and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Puree of Truffles

Ingredients

Directions

Prepare the truffles

  1. Wash and pick the truffles.

  2. Slice or chop the truffles to make them easier to stew.

Make the puree

  1. Stew the truffles in good stock with white wine until tender.

  2. Pass the mixture through a tamis.

  3. Season with pepper, coarse sea salt, and butter.

  4. Warm and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. White wine + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Truffle + white winetop 16% of all pairs
    Smell alikelow
    Cooked together425 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Truffles
Provide the main flavour and form the body of the puree once stewed and passed.
Good stock
Softens the truffles through stewing and adds savoury depth to the puree.
White wine
Adds acidity that brightens the earthy truffle flavour during stewing.
Butter
Adds fat that gives the finished puree a smooth, rich mouthfeel.

The step that matters

Passing the mixture through a tamis. Straining breaks down and separates fibres and skins, so the puree becomes smooth rather than grainy. Pushing the stewed truffles through a fine sieve removes any remaining coarse pieces.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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