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Used this just last night — after doing some Korean beef satay kabobs in my 12″ Lodge cast iron skillet, threw in about a 1/3 of a stick of butter and a half pound of sliced white mushrooms (and maybe a 1/4 cup of an already opened Napa Cabernet) … let it all reduce, and at the last minute drizzled some of the black truffle oil over it … damn; i’m getting hungry all over again. suffice it to say, this oil is awesome; highly recommend it.