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Jan 4, 2010 12:12 PM

White truffle sea salt, what to do with it?

My husband gifted me a small jar of Dean & DeLuca white truffle sea salt for Christmas. It is EXTREMELY pungent, maybe even overbearingly so. I sprinkled maybe 5 grains on my softly scrambled eggs one morning and could not finish my eggs - it was just too strong.

I love black truffles and have had them shaved over risotto and in pasta. Is there a better way to use the salt that will mellow it out? If you have some, how do you use it? I thought risotto might be a good dish to try it in but I'm worried I'll go to the trouble to make a nice risotto and the salt will overwhelm it.


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  1. The key is to use a very light hand with it.

    Pinch as much as you think will be just slightly too little to season the dish properly, and then use exactly half that amount.

    With that said, I've used my white truffle sea salt as garnish on french fries, roasted chicken, Margarita pizza, and even fresh popcorn.

    And if you enjoy tofu, get some soft tofu, drizzle with soy sauce, sesame oil, chopped green onions and garlic and then garnish with a dash of the sea salt.

    Lastly, I've had pretty good success making pesto with white truffle sea salt. Add it towards the end, after you've finished incorporating the olive oil.

    Hope this helps and enjoy!

    4 Replies
    1. re: ipsedixit

      Thanks ipsedixit. The tofu sounds especially yummy - as does the roasted chix.

      i thought I was using a very light hand with it. I mean I literally used like 5 grains on my eggs! Maybe pairing with the eggs was the mistake?

      1. re: lynnlato

        Perhaps it was the eggs; dunno never thought of putting it on eggs before (maybe a frittata perhaps).

        Hope you can find a better and more enjoyable use for it.

      2. re: ipsedixit

        oh, my! I love it fried or crispy, but that tofu sounds really great, ipsedixit! I'm definitely going to have to give it a try (but will first have to order some of that sea salt ... darn!)

        1. re: Cascokat

          Where are you? I"ll finish the eggs:). Seriously, fat is the vehicle to carry the truffle as the above accompaniments have proposed, but the truffles odor is fleeting, add it at the end or over at serving. For or me any "wet" eggs, SS-up, scrambled :mine-near raw-turn off the hot pan and toss till still wet, or, poached, are great too. Wide pasta with a broken egg , poach it if you like, mixed up with ANY truffle agent (Whole shaved=dinner guest PM me) to salt, wont do you wrong. Real Parmesano-Reggiano over the pasta lightly has this symbiotic funky flavor/nose thing that may or may not be your taste. Good Luck