To infuse liquids you first have to select your flavouring agents, which for the purpose of this article will always include truffle as the main agent, but you may add other complimentary flavours such as thyme or black garlic.
Using the traditional method, make sure that the liquid you wish to infuse is either room temperature or around 20 degrees C. Using a glass container place the truffle mix inside and then pour over the liquid. Most traditional infusion takes a minimum of 3 days but the mixture can be left longer if a stronger flavour is required.
Quantities for infusion vary according to individual taste but as a general rule you use 10–45 grams of flavouring for every 250mls of liquid. The amount depends on your desired infusion strength.
A popular liquid to infuse is alcohol as you can use it in a variety of ways from sauces to speciality cocktails.
And for those who do not drink alcohol it can be used as a flavour enhancer as the alcohol evaporates during the cooking process.
Alcohol will also preserve the truffle during the infusion process. Why not try to infuse your own vodka or liqueur.
If you don’t want to try alcohol, water will also infuse with truffle. It is also important to remember that the larger the surface area of your truffle the quicker the infusion process.