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Truffle Oil

HillJ Sep 10, 2006 08:45 PM

I rec'd a gift basket nearly six months ago and I'm still unsure how to use the truffle oil...any suggestions?

  1. NovoCuisine Sep 10, 2006 08:51 PM

    I like it tossed with butter beans, topped with a little 'caviar' (the cheap stuff).

    1. Robert Lauriston Sep 10, 2006 08:57 PM

      Nice addition to mushroom pizza, pasta with mushroom sauce, or just about anything else with mushrooms.

      1 Reply
      1. re: Robert Lauriston
        Cheese Boy Sep 11, 2006 03:27 AM

        Agree. Grilled thin crust pizza with melted fontina, diced (already grilled) cremini mushrooms, a drizzle of white truffle oil, and a chiffonade of basil or flat leaf parsley. (Notice, the ubiquitous red sauce is absent - hooray). The truffle oil packs some really
        great flavor here and it also keeps the top of the pizza crust moist. No need for sauce at all.

      2. Candy Sep 10, 2006 09:00 PM

        I drizzled some white truffle oil on my pizza Margherita just before serving. Very tasty.

        1. i
          intrepid Sep 10, 2006 09:02 PM

          other classic ways, are with eggs, potatoes,and risotto, fyi once you opne bottle, it loses potency quickly

          1 Reply
          1. re: intrepid
            HillJ Sep 10, 2006 09:10 PM

            Intrepid you bring up my second question..age...if I refrig the oil will it last...is it ok to chill this oil?

          2. j
            jackie de Sep 10, 2006 09:18 PM

            I love a drizzle on top of summer corn soup, or any fresh veggie summer soup for that matter. Also nice in crab or shrimp salad, but a little goes a long way. I think it lasts a long time, but does lose some flavor after a while.

            1. amkirkland Sep 10, 2006 09:44 PM

              I love it as simply as possible. Just drizzled on pasta... incredible. As far as refrigerating it, that's always best for oils, otherwise they're more likely to go rancid. Olive oil, the typical base for truffle oil, lasts well, but since you're more likely to hold on to it longer than most bottles of olive oil I'd refrigerate. I keep almost any oil other than plain olive in the refrigerator if I think it'll be around for more than a few months.

              1. JMF Sep 10, 2006 10:50 PM

                Add to mashed potatoes, drizzle some over a steak or roast just before serving, or a stir fry, add a little to homeade vinagrette.

                1. TexasToast Sep 10, 2006 11:11 PM

                  Well is it truffel oil or (more likely) "truffle flavored olive oil"? Think of it in terms of the former being the pure parfum, while the latter would be an eau de cologne.


                  4 Replies
                  1. re: TexasToast
                    Robert Lauriston Sep 11, 2006 04:28 PM

                    All truffle oil is olive oil infused with truffle. There's no pure essence of truffle on the market.

                    1. re: Robert Lauriston
                      TexasToast Sep 11, 2006 05:49 PM

                      Yes, but some have more truffle than others, and it's the stronger ones that I call Truffle oil.


                      1. re: TexasToast
                        ChowFun_derek Dec 3, 2006 03:46 PM

                        Since I have never seen a Truffle Oil with the percent of Truffles indicated...perhaps you could tell us which do, and if you have found a favorite, which it is...please don't hold back??!!!

                        1. re: ChowFun_derek
                          pikawicca Dec 3, 2006 04:14 PM

                          I like the instensely-flavored Urbani oil from Italy. I believe it is widely available in the U.S.

                  2. Rubee Sep 11, 2006 12:41 AM

                    Lots of good ideas! A couple more I've done - drizzled over white bean puree for crostini, and a little tossed with grated parmesan, butter, and popcorn. I have Urbani white truffle oil and, like amkirkland, store it in the refrigerator.

                    1. bryan Sep 11, 2006 02:58 AM

                      Drizzle cauliflower w/ a little olive oil and roast at high heat (400) for about 45 minutes, turn every 15 minutes. Drizzle w/ the truffle oil. Swoon.

                      1 Reply
                      1. re: bryan
                        amkirkland Sep 11, 2006 01:45 PM

                        I turned a friend who is pure meat and potatoes into a cauliflower lover with a recipe like that. Since my friends aren't chowhounds, it's my secret ingredient. I guess its time to move on to anchovies now.

                      2. coll Sep 11, 2006 12:40 PM

                        I've been putting it on top of tomato and mozz salad, adds a spicy taste.

                        1. i
                          Ida Red Sep 11, 2006 12:50 PM

                          Simply dress any kind of green salad with truffle oil and some coarse sea salt. Very easy, yet elegant.

                          1. g
                            gardengirl Sep 11, 2006 01:15 PM

                            I also like to rub some truffle oil on steaks before I broil them.


                            1. l
                              laur76 Sep 11, 2006 01:59 PM

                              You can refrigerate to keep. It will solidify probably, but comes back at room temp. Otherwise, yes to mashed potatoes (black or white), white pizza (preferably white), eggs (black), fresh goat cheese, and sun dried tomato crostini (white)..now I'm drooling, not very elegant..So as soon as you discover all the ways to use it and there are many, let us know..

                              1. h
                                HillJ Sep 11, 2006 04:30 PM

                                With much inspiration (thank you) I used the truffle oil on salad last night-delicious and intend to try the interesting suggestion for cauliflower. Now I know how to use it, store it and experiment. Thanks CHows!

                                1. Carrie 218 Sep 11, 2006 04:32 PM

                                  Makes KILLER mashed potatoes!

                                  1. Robert Lauriston Sep 11, 2006 04:47 PM

                                    White truffle oil dressing is great on a salad of shaved fennel and shaved Reggiano.

                                    I like to use first-rate cider vinegar such as:


                                    1. m
                                      Mila Sep 11, 2006 05:51 PM

                                      Popcorn ! I'm so addicted.

                                      Also in mushroom risotto this weekend, sublime.

                                      1. m
                                        MeowMixx Sep 11, 2006 11:25 PM

                                        I finish off a risotto with a drizzle of that stuff. yummy

                                        1. rcallner Dec 2, 2006 06:23 PM

                                          Drizzle on a simple pureed soup - cauliflower (with a chicken stock base, a little white pepper, touch of thyme), or vichyssoise. I like to pair it with a drizzle of chive oil for complementary contrast of colors and flavors.

                                          1. s
                                            salmon Dec 2, 2006 06:45 PM

                                            During the summer time it is fantastic on a simple heirloom tomato salad. just big chunky cuts of tomatoes, a bit of salt, some thinly sliced basil and the oil. yum!

                                            1. jenniebnyc Dec 2, 2006 07:28 PM

                                              Drizzle on homemade french fries and then sprinkle with parsemsean cheese.

                                              2 Replies
                                              1. re: jenniebnyc
                                                Bob Mervine Dec 2, 2006 07:32 PM

                                                I actually have put it on car bumpers and old, worn-out flip flops and it makes them taste great.

                                                Seriously, try the popcorn and the french fries -- add some crisped julienned wild mushrooms and parmesan Regiano on top . . .


                                                1. re: jenniebnyc
                                                  TexasToast Dec 4, 2006 04:20 PM

                                                  I'll second the French Fries.


                                                2. erica Dec 3, 2006 03:50 PM

                                                  I have a bottle of grape seed oil infused with truffle...(bought it in SWFrance and it has been sitting in my refrigerator...) Any ideas on what to do with it, other than the above suggestions?

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