— Chris Dunmall

Think what you're looking for is the flavor of garlic or truffle truffle oil, but not the oil that's added into it. And so what I would do is I would roast your garlic. You know, so basically roast your garlic and you can do it just slice off the top you can do a little bit of water in there. It might need a couple times to do it instead of oil. But the water over it and aluminum foil bake it off at 350 degrees about 20 minutes, but maybe check it every six minutes or so to be able to make sure it's not dry. So it's actually roasting oil. It's going to take a little bit longer to do it using water instead of oil. So you might want to check it at 20 minutes and if it squeezes out great, but if not, it might need another 10 15 depending on you know, also an altitude once you get that roasted you can do a puree of that garlic and mix it just a little bit of salt and then you can actually add pure truffle into it if you'd like to and so the truffle oil just get a little bit of truffle and blend that up with your garlic and your truffle. You could do a little white bean into it as well too so that we have kind of a spread that would work instead of the oil as far as a liquid goes. So I mean you could do vinegars and stuff, but that's going to be pretty overpowering on those and if you're just doing a truffle, you know, puree that's gonna be pretty expensive but you could do the same thing with that too, but it would be pretty expensive. So if you're just looking to get the flavor, that's a great way to do it a lot of times too. If I'll roast the garlic I'll just take it like if I'm putting on a crispy bread. I'll just like move it across the bread too. It'll make us nice garlic and a puree across the entire thing. But if you're looking for a truffle oil substitute, I would probably mix it with garlic a little bit to be able to make that flavor pop. Hope that helps. That's a tough one.