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I think im getting truffle oil for christmas! What should i make?

Pretty sure its white truffle oil. In the past I've really enjoyed it in potato salad and aioli on burgers, but I've never cooked with it myself.

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  1. I'm not sure! I'm not fond of the oil, but I do love truffle butter and fluffy scrambled eggs!

    1 Reply
    1. I like to use it on salad myself, or tomato or mozz. I don't actually cook with it, just use it for finishing.

      1 Reply
      1. re: coll

        Yes, I should have said "What should I put it on" since as I understand cooking with destroys the flavor. Great ideas thanks!

      2. Do you know that truffle oil has no truffles in it. It's just oil with a chemical in it.

        4 Replies
        1. re: JMF

          I've had some real truffle oil that was made by a boutique in Brooklyn and it was real truffles, even had shavings on the bottom of the bottle. Don't know if they're around anymore though, not a usual purchase for me!

            1. re: JMF

              That's not true of ALL truffle oils by any means. There are quite a few quality ones out there, just like any other "gourmet" product.

              1. re: Bacardi1

                Maybe some, but I've never heard of any. From what I've read you can't really infuse truffles into oil and have the flavor stay fixed for any length of time. Like not long enough to get it to the customers. The aroma evaporates very quickly. Hey, if you can show me some real truffle oil, that has real depth and complexity, I'd buy it.



            2. Oh, right, I had a tiny bottle that I rec'd as a gift years ago and I would put it on popcorn. Fun snack :)

              1. i think it would be good on fries and popcorn

                3 Replies
                1. re: calmossimo

                  It is - on both counts. Especially the authentic stuff which is very difficult to come by.

                  1. re: chefathome

                    yup. and drizzled over mushroom duxelles with goat cheese on toast.

                    1. re: hotoynoodle

                      Exactly. That is pretty much the definition of perfection. Well, except for shaved white truffles which is the ultimate.

                2. Trader Joe's has truffle oil again after it vanished several years ago.. I know it's not the real stuff but my taste buds aren't gifted enough to know the difference. I shake a little on just about anything savory when it's nearly done cooking. It's also a component when I make quick pan sauces for pasta, like one with sun-dried tomato, garlic, onion, anchovy, red pepper flakes, and parmesan.

                  2 Replies
                  1. re: greygarious

                    If you're a fan of Deviled eggs, they are great w/ truffle oil

                    1. re: chloebell

                      Slice a baguette on the diagonal bout 1/2 thick toast on cookie sheet. Top with soft goat cheese few drops of truffel oil and some fresh tyme leaves.


                  2. I haven't yet found a non-sweet topping that wasn't delish drizzled over a rare steak. I'll bet this one works.

                    1. I use the real stuff, and while I liked the fake version before I found a convenient source for the real thing, now I'm pretty sure I'll never go back. I like it sprinkled over nearly any kind of potato - mashed, gratin, roasted, fries. I also like it in my mac and cheese. But one of my favorite applications is in an arugula salad - lots of arugula, a few cherry or grape tomatoes, fried garlic chips, and parmesan shavings, dressed with lemon, good olive oil, and truffle oil. Best green thing to have next to a really good steak, as far as I'm concerned. I also make a mean bacon, arugula, and tomato sandwich when my garden is going, and spritz a few drops over the homemade mayo on the arugula side of the bread.

                      Also, the people suggesting popcorn are DEAD on.

                      3 Replies
                      1. re: Wahooty

                        Where do you find truffle oil made from real white truffles (Tuber magnatum Pico) rather than with 2,4-dithiapentane? Given that the price for the real thing is around $4,000 a pound, it's hard to believe anyone's using them to make oil.

                        1. re: Robert Lauriston

                          I buy it from a small local chain. The ingredient list says "extra virgin olive oil, white truffles." It tastes dramatically different from the bottle with "arome naturel" on the ingredient list and yes, is more expensive.


                          1. re: Wahooty

                            That's $35 for six ounces of oil, fairly standard price. White truffle prices this year are €4-5000 per kilo, which is $5-6 a gram. Allowing for the cost of the olive oil, production, shipping, and markup, there couldn't me more than three or four grams of truffle in that, which is not enough to give much aroma to six ounces of oil.

                      2. Oh I forgot, in the summer I love to sprinkle over grilled vegetables just before serving.

                        1. Make a calzone with wild mushrooms, spinach, and a drizzle of truffle oil. Or a white pizza with similar ingredients.

                          1. My mom gifted me with an absolutely beautiful bottle of very expensive AUTHENTIC (for you naysayers) White Truffle Oil.

                            It lasted a couple of years in my fridge & was my go-to drizzle for mashed potatoes, mushroom soups, orzo - gosh I miss it. May have to splurge & buy some myself now that I've used mom's gift up.

                            1. Does anybody have a preference for white or black truffle oil? @ $17 a bottle I want to get the right one.

                              1 Reply
                              1. re: hetook

                                I've only had the white, but I really enjoyed using it. Subtle, but "there", if you know what I mean.

                              2. "When I discovered truffle oil as a chef in the late 1990’s, I was thrilled. So much flavor, so little expense. I suppose I could have given some thought to how an ingredient that cost $60 an ounce or more could be captured so expressively in an oil that sold for a dollar an ounce. I might have wondered why the price of the oils didn’t fluctuate along with the price of real truffles; why the oils of white and black truffles cost the same, when white truffles themselves were more than twice as expensive as black; or why the quality of oils didn’t vary from year to year like the natural ingredients."


                                1. Butternut squash and mascarpone ravioli, truffle butter sauce with sautéed jumbo prawns.