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Black Truffle oil. How to use?

We received the oil as a gift and have no idea how to cook with it.
Any ideas? BTW, we eat meat. Thanks

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  1. This oil, like toasted sesame oil, is used only for flavoring. You can use it in all kinds of things when you want truffle flavor. Risotto is the first thing that comes to my mind. I've used it in wild mushroom stuffing before - really your options are endless. It can be strong though, so don't over-do it. As with all things cooking, it's always easier to add more than to take it out. Just make sure you don't pour it in a hot skillet to sear your steak!

    1 Reply
    1. re: HaagenDazs

      But do drizzle it over a filet mignon just before serving!

    2. It's a power-pack of flavoring, and expensive too so just add a bit.
      Please, someone correct me if I'm wrong... but I've heard that black truffle oil is better for cooking/heat and white truffle oil is better for cold/salads.

      1. I'd say risotto like HaagenDazs mentioned as well as mashed potato.

        1. I've used it as a garnish for soup - most recently cream of jerusalem artichoke, and on fresh pasta alfredo.

          1 Reply
          1. re: cheryl_h

            Yes. I have white truffle oil not black but I drizzle it on cream soups and it adds wonderful flavor.

          2. Try lightly drizzling it over scrambled eggs in the morning, very nice.

            1. Roast some asparagus in the oven with just enough olive oil to coat and some S&P until tender, then top with some grated parm' until melted. Top with a smidge of the truffle oil when done.

              1. make a dijon vinaigrette, with sherry vinegar or red wine vinegar, and add a bit of truffle oil in place of the evoo or veg oil .if your truffle oil is very strong flavored, maybe use a ratio of 1 to 6- truffle oil to other oil.

                1. Host a pici-making party and use the oil as a 'flavour garnish' on the freshly-prepared pasta, accompanied by freshly grated parmeggiano reggiano and sauteed porcini mushrooms. A little pancetta wouldn't hurt, either. Serve with a nice Brunello. Pici is fun to make - you can even have a contest as they do in many villages in Italy. The wonderfully earthy aromas and flavours will make for a memorable time. Buono appetit!