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Black Truffle Oil and White truffle oil

I just bought a bottle of black truffle oil and white truffle oil but I'm not sure what to do with it.

Can black truffle oil be used in cooking/heat such as saute or stir frys? Or is it just used for finishing touch up to a dish?

How about white truffle oil?

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  1. Only use it for finishing dishes.

    1. A teaspoon or so dribbled over salad or almost any pasta dish just before serving is wonderful.

      As a matter of interest, do you have to pay much? Here in London I pay about $12 for a small bottle, approx. 2 ounces/60 ml. This is white truffle oil but I expect black is much the same.

      4 Replies
      1. re: Robin Joy

        You mean 12 quid or 12 dollars? I paid $10 for 1.8fl oz of white and black in San Francisco. It usually is a little higher than that--this was a sale around the holidays. You can make your own pretty easily just by submerging a small trimming of a fresh one in some olive oil. In a week or two it's ready to go...

        1. re: hankstramm

          It's £7 from the terrine man in Borough Market. His truffled foie gras based offering is a beaut.

          1. re: hankstramm

            Hank, when you make your own you need to be very careful of botulism. The truffle can carry the spores (especially as they are common in soil) and they multiply under anaerobic conditions i.e. under the oil. Maybe not a wise think to do especially if not using it immediately. .

          2. re: Robin Joy

            A Wildcaper deli in Brixton you can get a 250ml bottle of excellent truffle oil for £19 - worth it if you use truffle oil a lot.

          3. never ever use on high heat or for cooking. as mentioned, you can finish pasta or risotto with it, also mashed potatoes or scrambled eggs.

            once opened, they fade pretty quickly, so indulge!

            1. Question for the experts among us: is it true that Truffle Oil is in fact not made from actual truffles? I've heard that the flavor is synthesized.

              5 Replies
              1. re: The Professor

                usually that's the case. you must notice how strong the aroma of the oil is compared to the delicate perfume of the actual truffle.

                1. re: The Professor

                  Truffle oil (as far as I know) is usually just olive oil with the truffle scent infused. When I buy fresh black truffle, I place it in some rice to infuse the rice for risotto. I similarly place it in a mason jar with a few fresh eggs and the scent permeates the eggs in a few days.

                  1. re: The Professor

                    It is usually made from a manufactured compound
                    http://www.nytimes.com/2007/05/16/din...

                    It has never tasted quite the same.

                    1. re: alwayscooking

                      who would have known. I do know that current bottle I have has a very thin and small sliver in it of something. I assumed it was truffle.

                      1. re: alwayscooking

                        Interesting -- most bottles list olive oil and truffles as the first two ingredients. If it's artificial flavoring, then the FDA should crack down on them.