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Jun 14, 2005 11:08 PM

What's the word on truffle salt?

  • t

Does anyone have an opinion about truffle salt? I saw a recipe for cauliflower frittata in the July issue of Food and Wine magazine. The frittata is "finished off" with truffle salt and an aged baslamic vinegar. All the elements of the dish sound great; however, the truffle salt has me very intrigued. I am going to a chowish, semi-vegetarian get together in a few weeks and this dish might fit the bill.

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  1. i love my truffle salt better than most truffle oils. but it depends if you're using/prefer black or white truffles. most truffle salt features the black italian variety. the type of salt used has a lot to do with it as well. the jar i've got in the pantry now is fleur de sel with shards of black truffle. a little goes a long way. and it's divine in lieu of salt sprinkled onto eggs (especially warm runny yolks) in any incarnation, vegetables, and fish.

    definitely as a finisher--nothing to season with mid-cooking.

    1. I have read it adds more truffle taste than truffle oil.

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          1. I use my truffle salt in eggs for b'fast. I actually like it more than the oil. Truffle oil always seemed to have a tiny spent/turned aftertaste to it- just slight, but not enough to make me stop using it.

            That taste does not exist in the salt, however. And the salt lasts a lot longer than the oil. Since I am wary about oversalting but have never been wary of over-adding fat, I guess I'm more conservative with the salt version.