There are combinations gastronomy doesn’t need to justify. Porcini and truffle is one of them. Both come from the same territory -the forest floor, the autumn humidity, the soil that surrounds them- and both share that deep, earthy, umami profile that has made them two of the most prized products in European cuisine.

But they don’t repeat each other: they complete each other. Porcini brings body, meatiness and a nutty, damp-earth flavor that gives the bite structure. Truffle brings perfume: a volatile, intense, almost hypnotic aroma that can be perceived before you even taste it. Together they build an aromatic profile of a depth that’s hard to achieve with any other combination, which is why for decades they’ve held a privileged place in risottos, fresh pastas, creams, eggs and game meats.

This Porcini and Truffle Mayo takes that classic pairing into an unexpected format: an egg-free, mayonnaise-style emulsion where all the flavor of the forest is concentrated into a creamy, versatile sauce.

A SALSUS recipe for the Rupture recipe book

The recipe was developed by SALSUS, a Norwegian-origin brand specializing in top-quality broths for avant-garde dining. Their approach starts from a premise we fully share: the foundation of a great dish is a great stock. Their broths provide that real, clean and deep concentration of flavor that the most demanding kitchens need as a starting point.

This recipe is part of Rupture, the recipe book we developed together with SALSUS. A project that brings together the flavor power of their broths with the technical precision of our ingredients, to explore preparations that break with the conventions of savory cooking.

Promayo: egg-free mayonnaise-style emulsions

Promayo is our plant-based emulsifying base, developed specifically for mayonnaise-style emulsions: sauces where a fat phase is stably integrated into a water phase, with that creamy, enveloping texture characteristic of classic mayonnaise.

In this recipe, its main virtue is neutrality. An egg yolk would contribute its own flavor and compete with two ingredients as delicate and complex in profile as Porcini and truffle. Promayo adds nothing that interferes: it lets the broth and the oil build the flavor without mediation. What comes through on the palate is forest, not mayonnaise.

Added to that neutrality are its technical advantages: a stable emulsion that doesn’t break or separate, a straightforward process with no temperature control or gradual oil incorporation required, and a reproducible result in every batch.

A sauce with many lives

The Porcini and Truffle Mayo works in multiple service contexts: as an accompaniment to red meats and game, over sous-vide eggs, on tostas and appetizer bites, alongside roasted vegetables or as a finishing touch on a mushroom dish. Wherever depth, perfume and creaminess are called for, it finds its place.

An autumn-season classic, reinterpreted through emulsion and built on an exceptionally high-quality broth.