The classic jaffle is perfect for the cooler months and is a base for many creative adaptations. My recipe jazzes up the traditional toasted delight with a simple white cheese, truffle oil sauce that takes it a whole new level.
2 Tbsp Plain flour
1/2 cup of milk
25gm butter/ extra for greasing the jaffle iron
2 button mushrooms finely sliced
1/2 a spring onion finely sliced
1 drizzle of truffle oil
2 sliced of bread
2 Tbsp of cheese grated
1 tsp of dijon mustard
salt and pepper to taste
To make the white sauce whisk the butter and flour over a medium heat until melted together. Add the milk and whisk until smoothly combined taking the sauce off the heat. Add the truffle oil, mushrooms, onion, and 1 tablespoon of the cheese.
Make sure there is butter on the jaffle iron before placing the bread in, this helps give it that golden crust.
Butter both sides of the bread with the mustard on both sides. Add a layer of cheese to the bottom of the toast, add the white sauce mixture and the last layer of cheese before topping with the slice of bread.
Toast in the jaffle iron until ready, serve hot with a grind of black pepper and a sprinkle of the onions on top.