Senape al Tartufo | Truffle Mustard

I had this delicious homemade Senape, mustard, in Umbria a few years ago. I was at a wonderful party in the country when I first tasted this mouth-watering condiment smeared on top of a thick slice of salami made at the local butcher. It was the perfect match with the Grechetto I was drinking. To recreate that magical moment, I whip up a batch of this mustard, slice some imported Italian salami, and open a chilled bottle of Madrevite Elve Grechetto from the beautiful hills of Umbria.

Receipt Date: June 29, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Shallot, finely chopped

1 cup Water

1 cup Aged Balsamic Vinegar, I use Villa Manodori

1/4 cup Dijon Mustard

1/4 cup EVOO

2 ounces Dried Porcini Mushrooms

1/4 cup White or Black Truffle Paste, I use Urbani

Directions

Bring the onion, water, vinegar, and mushrooms to a boil in a medium saucepan.

Reduce to heat to low and simmer until the liquid is reduced by half.

Remove from the heat and allow to cool.

Once cooled, scrape the mixture into a food processor bowl along with the truffles, dijon, and EVOO. Process on high until the mushrooms are pureed, and the EVOO is emulsified.

Store in the refrigerator in an air-tight container for up to 3 weeks.