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Black Truffle Oil

puppymomma Mar 29, 2007 09:25 AM

I just bought a bottle of the Trader Joe's black truffle oil. But I have no idea what to put the stuff on or into. What are your recommendations for using black truffle oil?

  1. t
    tigerbitesman Mar 29, 2007 09:54 AM

    Pasta, potatoes, mushroom dishes. I have some and it just lives in my cupboard unused, it's a strong flavor and a little goes a long way. Maybe a nice pureed soup of potato and mushroom with cream could be finished with some at the end. Stirred into risotto would be nice too. I just bought some almond oil that is very nice and I'll likely use more often.

    1. Megiac Mar 29, 2007 09:56 AM

      Sprinkle a little bit over scrambled eggs. It's also terrific on french fries.

      2 Replies
      1. re: Megiac
        manomin Mar 29, 2007 10:18 AM

        I completely agree about the french fries, white truffle oil is good too. We use
        both on popcorn which is really tasty.

        1. re: manomin
          l
          Lupe Velez Jul 29, 2007 03:35 PM

          Last June in Hollywood I ate at the world famous Formosa cafe. We had Filet mignon sliders on pretzel buns with chipotle mayonaise and caramelized onions served with black truffle french fries. Something screamed lavender about the fries so I asked what were the spices. I have re-created the recipe here in my home and here it is. Combine 1/3 dried lavender flowers to 1/3 dried thyme, and 1/3 dried oregano. Rub into a fine powder. Add this to an equal amount of sea salt and shake over the fries after they have been tossed in the truffle oil. This is the best french fry you will ever taste.

      2. k
        kobetobiko Mar 29, 2007 10:00 AM

        tigerbitesaman has all the great suggestions! Truffle oil is also good on egg dishes like omelette or scrambled eggs, risotto, simle vegetable dishes like grilled asparagus or spring root vegetables. I have had italian thin crust pizza and parnish soup drizzled with truflle oil in restaurants, and they were divine! =D

        I have also used it on some seafood like scallops and sea bass. Usually if the dish is seasoned by lightly with just salt and pepper, then a drizzle of truffle oil will elevate the flavor level. It will be a waste to use it on dishes with strong flavors as the truffle scent will be masked or contradict with the original seasonings.

        Also, just keep in mind that there is a very distinguishable difference between truffle oil and fresh sliced truffle, so you won't be getting the same results if you try to place truffle with truffle oil if a recipe calls for the real thing.

        1 Reply
        1. re: kobetobiko
          t
          tigerbitesman Mar 29, 2007 10:05 AM

          hey thanks! You're right about eggs and veggies too, and it does seem best to add the oil to moderately seasoned foods.

        2. angelo04 Mar 29, 2007 10:10 AM

          I would eat my own arm if it had truffle oil. It is just so good. We generally steam all of our veggies and finish them by drizzling truffle oil on them. Sometimes we carve a roast and drizzle some tuffle oil over the meat on the platter. We have done this with risotto as well. Enjoy!

          3 Replies
          1. re: angelo04
            t
            tigerbitesman Mar 29, 2007 10:15 AM

            I think there is a truffle oil gene, some people just go over the moon for the stuff, to me it almost tastes artificial. I'll have to give it another chance.

            1. re: tigerbitesman
              f
              Fleur Mar 30, 2007 02:39 AM

              Almost all Truffle oil sold in the US is flavored with chemicals. If the label says "truffle flavor" or anything like that, it is made with a cheap chemical that sort of smells like Truffles.

            2. re: angelo04
              j
              jewels_vancouver Mar 29, 2007 04:32 PM

              "I would eat my own arm if it had truffle oil"

              Me too!
              I use it in place of olive oil for my salad dressing
              Drizzled around the sides of omlettes when they are just about dome
              In mashed potatoes with pamesean, butter, milk (WOW)

            3. t
              tigerbitesman Mar 29, 2007 06:44 PM

              OK, I was inspired to try truffle oil again today. Mine's actually white truffle oil and I stirred it into a soup of criminis, leaks, potatoes, and garlic with a touch of cream. I pureed the soup, passed it through a sieve and finished by stirring in the oil and garnishing with more seared criminis. The oil definitely heightened the dish. Previously I'd used the oil in eggs and found it a little over powering, but it worked beautifully in the soup.

              1. k
                kayakado Mar 30, 2007 05:39 AM

                I put a dash on coddled eggs (soft boiled in an egg coddler)

                1. MaggieMuffin Mar 30, 2007 06:39 AM

                  One of my favorite salads is an arugula salad within thinly sliced white or baby bella mushrooms with a truffle oil vinegrette. Yum.

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