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How do you use white truffle oil?

mdfifi Jan 27, 2009 09:13 AM

I received a bottle of white truffle oil. I have one recipe that calls for it, but I want to be sure that I don't waste it. In what ways do you use it? Thanks for the help!

  1. EWSflash Oct 9, 2011 07:32 PM

    Feeling like the slow one in the group, I will say that I really love truffle oil and have just recently discovered it. I have sprinkled it over pasta from various nations. I think it's awesome. I sent some to my friend in the Alaskan Kenai Peninsula, and she thought it was too cool as well. I will keep my squeals to a minimum since everybody else here appears to be over it.

    1. c
      ctl98 Oct 9, 2011 06:44 PM

      I absolutely love it in soups...potato, sweet potato, butternut squash, mushroom, cauliflower. It really enhances anything that has an earthy flavor component to it.

      And of course, fries :)

      1. s
        suleo Oct 9, 2011 10:54 AM

        I made a wonderful mushroom (portchini) soup with all the carmalized onion, garlic etc, and spinach soup (vegan), Organic vegetable broth. Hint of red pepper, bragg's aminos, 5 chinese spice and scallions and before serving it put some white truffle oil as another layer into it. Long grain wild rice on the side for those that want another component. Absolutely delicious.

        1. chasiu Jun 21, 2011 12:24 PM

          I drizzle it over pasta with sauteed asparagus, mushrooms and leeks.

          1. f
            flynntastic Jun 19, 2011 07:49 PM

            I would encourage you to research truffle oil, which is completely artificial. There is an article in the NY Times that talks about it. Here is the article: http://www.nytimes.com/2007/05/16/din...

            Dave Ramsey said that if you ever see truffle oil on a menu at a restaurant, to turn and run the other way.

            6 Replies
            1. re: flynntastic
              chefathome Jun 20, 2011 09:10 AM

              My truffle oil comes from myself actually truffle hunting in Europe with a truffle hunter and putting said truffles into pure new olive oil harvested from our neighbour's olives that we help crush. But I would agree that most commercial products would be artificial. Most of what I have seen do not even come close to comparing with the real unadulterated thing.

              1. re: flynntastic
                flynntastic Jun 20, 2011 09:58 AM

                And if course by Dave Ramsey, I mean Gordon Ramsey.

                1. re: flynntastic
                  L.Nightshade Jun 20, 2011 10:37 AM

                  I don't think it is fair to say that ALL truffle oil is fake. Sure, most of it is. And if I saw a dish with truffle oil on the menu at most restaurants, I'd run from it. The truffle oil I buy is just olive oil with a slice of white truffle in it. It costs about $50 for a cup. I adore it.

                  1. re: L.Nightshade
                    twyst Jun 21, 2011 07:46 PM

                    Even the expensive stuff I have seen that has actual truffle in it still has the fake stuff as well. Supposedly the aroma/taste of truffle is not fat soluble, so soaking a truffle in oil doesnt do very much to add flavor to the oil.

                    1. re: twyst
                      L.Nightshade Jun 21, 2011 10:05 PM

                      I guess I have to admit you might be correct, as I don't have the original bottle that mine came in. I just remember the label saying olive oil and truffle. Either way, I love it. Just a few drops lifts my olfactory spirits.

                      1. re: twyst
                        pikawicca Jul 2, 2011 12:50 PM

                        I have some Oregon white truffle oil from The Joel Palmer House, made with truffles the chef forages himself. Not sure I like it as well as the "fake" stuff -- very different flavor.

                  2. m
                    Marsha Feb 15, 2009 11:29 AM

                    Roast some cauliflower and drizzle it over that. The two flavors are wonderful together.

                    1. l
                      locochef22 Feb 10, 2009 10:34 AM

                      at pinot provence we mix raw diced bigeye tuna with shallots, parsley, and a white truffle vinaigrette made with sherry and lots of honey. top it off with a few french fries and a quail egg and some soft herbs. AMAZING =)

                      1. a
                        ab70 Feb 6, 2009 08:03 AM

                        Truffle oil is used on my favorite pizza in the whole world -- the 4-mushroom pizza known as "'Shroomtown" at Posto (a surprisingly under-the-radar thin-crust pizza specialist in Gramercy Park with a bunch of sidewalk tables). The truffle oil on this pizza is an inspired touch. Now, I carry a bottle of truffle oil with me when I go out for pizza and doctor up all my slices.

                        310 2nd Ave, New York, NY 10003

                        1. f
                          firehouse Feb 6, 2009 07:02 AM

                          Use truffle oil at the end of cooking so that you don't waste any of the aroma. A drizzle on risotto with wild mushrooms is excellent. Black truffle oil is actually more delicate and less acrid than white truffle oil, so if using white, be judicious. A rich flavorful dish that cuts the strong white truffle or something with a little acidity, like fresh heirloom tomatoes, might be the best choice. A little goes a long way so start with a few drops - you can always add more.

                          1. b
                            BBettinaB Feb 6, 2009 06:25 AM

                            Just make sure it's real truffle oil. Quite often, it is a synthetic hoax. And even if real, it may not approximate actual truffles.

                            I discovered this because I picked up a jar of black truffles on a whim and they were tasteless little spongy lumps inside, with a disgusting outside that broke down into little hard bits in my mouth. I tried exactly one slice and decided to never eat another jarred truffle. What a waste!

                            I then did some googling and discovered this fact about truffle oil being mainly (if not entirely) artificial, as well as the fact that I am not alone in thinking that jarred truffles are a sad disappointment.

                            So now, I am holding out for the real thing. I I'd rather wait and taste the supposed glory of real truffles bought or served at a reputable establishment than waste my money on a disappointing stand-in.

                            1 Reply
                            1. re: BBettinaB
                              twyst Jun 19, 2011 07:55 PM

                              The way it was explained to me is that there's really no such thing as "real" truffle oil. There are some oils that do indeed use real truffles in their productions, but the flavor/aroma compounds of truffles are not fat soluble, so they always contain the synthetic stuff.

                            2. thew Feb 2, 2009 05:13 AM

                              a little bit on a simple green salad dressed with olive oil salt pepper truffle oil and if you want, though not needed, lemon juice or vinegar

                              1. m
                                mdfifi Feb 2, 2009 04:35 AM

                                I wanted to thank everyone for all of these great ideas. You all are GOOD! I look forward to maximizing my oil.

                                1. p
                                  pemma Jan 29, 2009 12:29 PM

                                  Do you use black truffle oil differently from white?

                                  1. l
                                    Louise Jan 29, 2009 09:07 AM

                                    Drizzle it over anything with mushrooms or swiss cheese.

                                    And keep it in the fridge. Of course if you use it quickly, you won't have to worry about it losing its flavor!

                                    1. LulusMom Jan 28, 2009 03:57 PM

                                      I make a potato and parmesan soup and always drizzle just a little bit over that before serving. Love the idea of drizzling over white pizza ... will try that one soon.

                                      2 Replies
                                      1. re: LulusMom
                                        kchurchill5 Jan 28, 2009 04:24 PM

                                        Good over my sauted onions, spinach and parm

                                        1. re: LulusMom
                                          magfitz Feb 6, 2009 06:54 AM

                                          My thought exactly on the white pizza. The thought of that actully just made me drool a little.

                                        2. t
                                          themags Jan 28, 2009 12:10 PM

                                          Puy lentils with truffle oil vinaigrette. Cook puy lentils with red wine, a bit of soy sauce, veg stock & bay leaf, maybe some fresh thyme, garlic clove (peeled and smashed). When cooked but not too soft drain & remove garlic and bay/thyme (drain only if necessary - try to time so cooking liquid has completely evaporated). Make vinaigrette with half EVOO, half truffle oil, balsamic and S&P. Mix with still warm lentils. Serve room temp with maybe some grilled veg, rocket and parmesan salad and garlic bruschetta (and the rest of the wine ;-)

                                          2 Replies
                                          1. re: themags
                                            soniabegonia Jan 29, 2009 11:41 AM

                                            1/2 EVO 1/2 truffle oil seems way off to me in proportion. You must be using a bargain oil from TJ's? The really concentrated stuff would render this dressing overwhelmingly heady. A few drops should suffice.

                                            1. re: soniabegonia
                                              themags Jan 29, 2009 04:37 PM

                                              soniabegonia, I'm not the most exacting with measurements - apologies! But yes, prob about a tsp each of evoo & truffle oil plus a tsp maybe slightly more of balsamic. So not very much dressing at all, and almost even on the oil to vinegar proportion. And the oil is a good Italian one, 10.95 GBP for 100ml - Elle Esse brand from Italy. I have bought a bargain one (in UK, avoid Merchant Gourmet) and it's not worth the 3-4 quid you save per 100 ml as it's next to useless.

                                          2. kchurchill5 Jan 28, 2009 11:34 AM

                                            Use it to garnish a creamed mushroom soup or other soups, even a butternut soup or over a simple pasta.

                                            1. Channa Jan 28, 2009 11:31 AM

                                              On mushroom or white pizzas just before serving.

                                              1. d
                                                dmd_kc Jan 28, 2009 11:27 AM

                                                I saw an episode of one of those awful low-carb cooking shows where the host drizzled it over skewers of grape tomatoes, mozzarella and basil.

                                                Don't do that. That's one of the most insane flavor combinations I've ever heard anyone suggest.

                                                Anything cheesy, starchy or eggy. It's fantastic over plain pasta with some hard grating cheese. And as a finish to a simple white bean or winter squash soup, it can't be beat.

                                                And most importantly, keep it cool and dark, and use it up as quickly as you can (within reason, of course -- I think truffle is a flavor that it's possible to overdose on).

                                                7 Replies
                                                1. re: dmd_kc
                                                  MrsCris Jan 28, 2009 11:35 AM

                                                  What dmd_kc said. My expensive bottle of white truffle oil is now just expensive oil. It did not last long at all.

                                                  I did love it on popcorn, on potato leek soup (that was excellent), on scalloped potatos, and on a rare steak with asparagus on the side.

                                                  1. re: MrsCris
                                                    pikawicca Jan 28, 2009 04:55 PM

                                                    Next time, keep it in the fridge.

                                                  2. re: dmd_kc
                                                    coll Jan 29, 2009 02:08 AM

                                                    Gee, my favorite thing to do with truffle oil is to put it on tomato and mozz in the summertime. With basil. Makes it taste peppery in a way that pepper can't.

                                                    1. re: coll
                                                      kchurchill5 Jan 29, 2009 09:06 AM


                                                      1. re: coll
                                                        dmd_kc Jan 29, 2009 11:35 AM

                                                        coll, what brand do you use? With the round, musty brands I like (Roland is my favorite, but I have a hard time finding it) it was absolutely awful. I tried it just in case my "mind tastebuds" were off, but I seriously couldn't eat it.

                                                        1. re: dmd_kc
                                                          coll Jan 29, 2009 12:10 PM

                                                          I think last summer I used Rolands, it was nice. When I really got hooked on truffle oil, I had some samples (full size bottles) of a boutique brand that was made in Brooklyn by a truffle expert, with pieces of truffle in the bottle, but the price was out of my league. I look at what type of oil is used, if it's something cheap then I won't get it. (Around here we have a grocery chain that stocks quite a selection of what Roland makes, so that's my default brand).

                                                          1. re: coll
                                                            nw.eats Feb 15, 2009 09:31 AM

                                                            I sampled and bought a WONDERFUL truffle oil yesterday that you can buy online -- locally made here in Oregon, all natural, hand-crafted. A real treat! Delicious with just fresh baguette . . . The guy who's on the label sold it to me himself and just bottled it last week!

                                                    2. p
                                                      Pigurd Jan 28, 2009 09:51 AM

                                                      steak tartare is always good with it

                                                      1. c
                                                        charmedgirl Jan 28, 2009 09:42 AM

                                                        This past Thanksgiving I added a drizzle to Ina's mushroom soup right before serving. It was super good. (heh. soup-er good too. sorry, that was bad.)

                                                        2 Replies
                                                        1. re: charmedgirl
                                                          snoboardbabe77 Jan 28, 2009 09:49 AM

                                                          Eggs, yes...mashed potatoes yes and a lot of the restaurants are doing truffled fresh cut french fries (with skins on)....very delicious with a bit of parm cheese and fresh black pepper.

                                                          1. re: charmedgirl
                                                            soniabegonia Jan 28, 2009 04:36 PM

                                                            I did the same thing - mushroom soup (made with roasted portabello & cremini) topped with some reserved mushrooms and drizzled with white truffle oil. Heck, if I had a fresh truffle to shave over the top, I would have done that too.

                                                            Also good on simple pasta, homemade if possible.

                                                          2. ourhomeworks Jan 27, 2009 04:00 PM

                                                            Drizzle on Tomato soup with a little cheese.


                                                            1. Caralien Jan 27, 2009 01:50 PM

                                                              Drizzle on roasted potatoes or a fresh baguette.

                                                              1. g
                                                                GenieinTX Jan 27, 2009 12:28 PM

                                                                I put it over risotto but I've heard it's fabulous over popcorn.

                                                                4 Replies
                                                                1. re: GenieinTX
                                                                  mirage Jan 28, 2009 06:21 AM

                                                                  It IS fabulous over popcorn. I pour a little into my melted-but-somewhat-cooled butter, then toss with grated parmesan cheese. My favorite snack.

                                                                  1. re: mirage
                                                                    HillJ Feb 15, 2009 11:20 AM

                                                                    mirage, I just tried truffle oil on popcorn-WOW! What a winner!

                                                                    1. re: HillJ
                                                                      mirage Feb 16, 2009 08:18 AM

                                                                      Sometimes I squish a clove of garlic into the butter/oil, too!

                                                                      1. re: mirage
                                                                        HillJ Feb 16, 2009 02:10 PM

                                                                        mirage, have you tried a tiny splash of hot chili oil? or basil oil? on popcorn?

                                                                2. tbear Jan 27, 2009 12:03 PM

                                                                  A single drop in scrambled eggs or a Swiss cheese omelet. In cheese souffle. In vinaigrette. In mash potatoes.

                                                                  Remember, it can be very strong, almost with an overwhelming "petrol" smell- so take it easy.

                                                                  1. a
                                                                    aravenel Jan 27, 2009 09:40 AM

                                                                    Add a splash over pasta or gnocci.

                                                                    The trick is not to "cook" with it--the high heat will destroy the flavor. Drizzle it over a prepared dish just before it goes to table.

                                                                    Really, you can put it on just about anything and it will be delicious. Truffle oil is wonderful.

                                                                    2 Replies
                                                                    1. re: aravenel
                                                                      JoanN Feb 6, 2009 09:26 AM

                                                                      "The trick is not to "cook" with it . . . ."

                                                                      Not sure I agree with that. I make a compound porcini butter with a bit of truffle oil, smear it on scallops or fish fillets, and either bake or put them under the broiler. The truffle oil flavor isn't destroyed in the least.

                                                                      1. re: aravenel
                                                                        Teraesa22 Feb 6, 2009 03:23 PM

                                                                        Drizle it over hot french fries or mini fried risotto balls.

                                                                      2. a
                                                                        AnglophileLV Jan 27, 2009 09:25 AM

                                                                        I mix a little (very little) with honey and drizzle it over granny apple slices with brie and candied walnuts. You can also make a salad dressing out of it with olive oil, balsamic vinegar and honey.

                                                                        1 Reply
                                                                        1. re: AnglophileLV
                                                                          pemma Jan 27, 2009 09:29 AM

                                                                          Drizzle in risotto.

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