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Ideas for cooking with white truffle oil

gbque Jan 10, 2012 09:12 AM

Received some white truffle oil of mediocre quality. Not terrible, just now what I'd prefer to use. Now the question is how to put it to best use. Since I also received some handmade pasta I'll be doing a pasta carbonara w/ and infusion of white truffle oil. Anyone have any other ideas how to maximize this ingredient?

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  1. k
    katecm RE: gbque Jan 10, 2012 09:46 AM

    Even of mediocre quality, you probably still don't want to waste it in cooking, since that kills whatever flavor there is. But perhaps you could use it as a traditional drizzle but with strongly flavored foods, so that the meal doesn't rest on its weak shoulders. Like perhaps a baked brie topped with sauteed mushrooms and a drizzle of truffle oil? A sausage and mushroom ragu? Maybe even a pizza?

    1 Reply
    1. re: katecm
      Coogles RE: katecm Jan 10, 2012 10:42 AM

      I routinely use it on pizza, just a drizzle on top about a minute after the pie comes out of the oven. It's also good over grilled asparagus

    2. a
      angelsmom RE: gbque Jan 10, 2012 12:18 PM

      My favorite is used on a zucchini and pecorino salad. The recipe for it, and many others is here.


      1. c
        ctfoodie RE: gbque Jan 10, 2012 12:44 PM

        How about drizzled on top of some softly scrambled eggs.

        1 Reply
        1. re: ctfoodie
          arjunsr RE: ctfoodie Jan 10, 2012 08:04 PM

          that's what i was going to suggest. eggs work well. also as a top of asparagus its pretty good. i haven't found much use for it either.

        2. s
          sedimental RE: gbque Jan 10, 2012 08:14 PM

          I use my more mediocre truffle oil for either : 1) duxelles,I freeze them in ice cube trays or 2) I put a few drops in a zip lock bag with some pita chips or light flavored butter crackers to make "truffle crackers". I eat these with cheese and wine as apps a few nights per week.

          You don't need quality truffle oil for either of these applications.

          1. w
            wyogal RE: gbque Jan 10, 2012 08:25 PM

            Great with roasted potatoes. and I cook with my truffle-infused olive oil, and it's great.

            1. m
              malabargold RE: gbque Jan 10, 2012 08:57 PM

              Popcorn with parm and pepper(red, white, or black)

              1. g
                gbque RE: gbque Jan 11, 2012 01:19 AM

                Thanks everyone. It all sounds great. I'll definitely be doing the eggs and popcorn. My wife will freak for that popcorn recipe!

                1. JoanN RE: gbque Jan 11, 2012 04:20 AM

                  Even mediocre truffle oil has an affinity with fish and shell fish. I make a compound butter with porcini and truffle oil that's wonderful with scallops or to top a simply grilled or sauteed fish fillet. Or I'll add it to a vinaigrette for a salad or vegetable, especially green beans, that I'm serving as an accompaniment to the fish.

                  1. m
                    MacGuffin RE: gbque Jan 20, 2012 07:10 AM

                    Isn't one of the controversies of truffle oil the fact that it's not made with truffles but is rather scented with chemicals? http://en.wikipedia.org/wiki/Truffle_oil

                    3 Replies
                    1. re: MacGuffin
                      wyogal RE: MacGuffin Jan 20, 2012 09:21 AM

                      ah yes, Wiki... fact.... haha. you left out the word "most." Which means not all.

                      1. re: wyogal
                        MacGuffin RE: wyogal Jan 20, 2012 08:23 PM

                        I virtually never rely on Wikipedia as a reputable source although I posted the link for substantiation; this came up some time ago, possibly in the New York Times. And as far as "most" is concerned, note that the possible exceptions are "alleged," which is why I felt secure providing the link. Ah! Here's the article: http://www.nytimes.com/2007/05/16/din... .

                        I've bought both black and white truffle oil in the past. I really don't think there's "better" or "worse" quality. It's what it is: chemical.

                        1. re: MacGuffin
                          wyogal RE: MacGuffin Jan 21, 2012 03:59 AM

                          I use a natural, truffle-infused olive oil.

                    2. j
                      Jzone RE: gbque Jan 20, 2012 11:01 PM

                      I love finishing a good wild mushroom soup with it. You can add it to pretty much anything with regular mushrooms to enhance the overall flavor such.


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