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How do you use white truffle oil?

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!

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  1. 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. 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

        "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

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

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

            4 Replies
            1. re: GenieinTX

              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

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

                1. re: HillJ

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

                  1. re: mirage

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

            2. Drizzle on roasted potatoes or a fresh baguette.

              1. Drizzle on Tomato soup with a little cheese.

                -Amy
                http://ourhomeworks.com/

                1. 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

                    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

                      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. steak tartare is always good with it

                      1. 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

                          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

                            Next time, keep it in the fridge.

                          2. re: dmd_kc

                            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

                                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

                                  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

                                    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!
                                    http://www.oregontruffleoil.com/

                            1. On mushroom or white pizzas just before serving.

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

                                1. 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

                                    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

                                      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. 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

                                      Good over my sauted onions, spinach and parm

                                      1. re: LulusMom

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

                                      2. 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. Do you use black truffle oil differently from white?

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

                                            1. 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. 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

                                                  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. 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. 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.

                                                    -----
                                                    Posto
                                                    310 2nd Ave, New York, NY 10003

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

                                                        1. 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

                                                            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

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

                                                              1. re: flynntastic

                                                                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

                                                                  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

                                                                    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

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

                                                                  1. 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. 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. 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.