Truffle Restraint using Honey

Truffle is one of the most easily overdosed flavours in professional cookery — its intensity can smother everything around it. The professional approach is to use truffle honey rather than truffle oil alone as your delivery vehicle. The honey tempers and disperses the truffle note, threading it through the dish as a fragrant undercurrent rather than a dominant punch. When you want a stronger truffle presence, increase the truffle honey — not the oil — so the sweetness is always present as a counterweight. Monica Galetti praised Luke's dish specifically for the right balance of truffle in the jelly: a direct result of this restraint.