Has anyone had any luck with the various types of truffle preservation products? I think I've seen oil, salt, mayo, butter, cream, mustard etc, but I've no idea how usable they are, particularly how much of a truffle flavour they impart, and how long they last: the missus can't stand truffle so, like red wine, meat and art-house cinema, I'm on my own. So Ideally, I'm after something which gives a fair bit of truffliness and lasts a bit. Failing that, if anyone's found a something short-lived that's very usable, I'm sure I can work my way through it by sticking it in soup, baked beans, on toast etc. I bought some (artificially-flavoured) oil a while back but found it a bit OTT in a cream sauce. Recipes / ideas also welcome.