Trüffel Ketchup

Truffle Ketchup by Easton Reed for fries and scrambled eggs

Truffle Ketchup by Easton Reed is the truffle ketchup in the range. It is based on chunky tomatoes and tomato paste, with truffle oil containing truffle slices and mushroom extract providing an earthy note, and cane sugar only appearing in fourth place.

Truffle Ketchup is the truffle-infused ketchup from Easton Reed in Augsburg, bottled in 280-milliliter jars. Chunky tomatoes and tomato paste lead the ingredients at 30 percent each, followed only then by water and cane sugar. The truffle oil, which includes sunflower oil, truffle slices, salt, and mushroom extract, makes all the difference compared to any ordinary ketchup.

Mushroom and tomato in a single spoonful

The ketchup is dark, thick, and matte, and as soon as you open the jar, you smell the truffle more prominently than the tomato. Only on the tongue does this relationship reverse, and the fruit reclaims its place.

There, the tomato comes through first, bold and with little sweetness, as the sugar is quite far down the list in this recipe. The truffle overlays this like a second flavor, earthy and slightly nutty, and lingers in the mouth for a long time.

Dried garlic and dried red bell pepper hold the center together so that the truffle doesn’t stand alone and the tomato can hold its own. Earthy, tomatoey, savory – that is how it can be summarized, and there is no heat at any point.

For fries, scrambled eggs, and seared meat

Truffles and potatoes are a classic pairing from fine dining, which is why a bowl of fries is the most obvious place for this jar. A spoonful on the side is plenty, as the flavor carries very far and coats the entire portion.

It works just as well with scrambled eggs, omelets, and potato pancakes, and on a quickly seared beef fillet or a burger with mountain cheese, a simple side dish becomes the very reason for the evening. It also finds its place next to baked potatoes with sour cream, and stirred into mayonnaise, it creates a dip for fondue or raclette in a minute.

For something more classic, there is the Tomato Ketchup, and for something more exotic, the Banana Ketchup. Related items can be found under Sauces and Spices.

Truffle releases its aroma into fat

The reason the truffle is added to the recipe as an oil rather than as a grated tuber has a solid basis in culinary chemistry.

Truffle aromas do not dissolve in water, but in fat, which is why chefs have always used oil, butter, or cream to capture them. If you put a slice of truffle in clear broth, you will wait in vain. In a tomato-based sauce, a grated tuber would simply disappear because it lacks the fat to hold onto.

In this recipe's truffle oil, truffle slices float in sunflower oil, supplemented by mushroom extract that reinforces the profile. A small amount of this is enough to define the entire ketchup, which is precisely why the oil is in fifth place and not further up the list. The line was developed by Ryan's Specialties in Augsburg; more information can be found in the Easton Reed range.