How to Use White Truffle Oil


Using white truffle oil will bring a flair of the exotic to even the plainest dishes. White truffles--a mushroom found both in Europe and in the Pacific Northwest forests of Oregon and Washington--have a rich, earthy taste. Truffle oil is becoming popular in home kitchens. It can be found in many regional supermarkets, but specialty food stores may offer a wider variety.

  • Select a suitable dish. Truffle oil works well with foods that can handle a strong flavor. Consider foods that have a nearly blank canvas with which to work with. Potatoes, pasta and eggs would work very well. Steak can also be enhanced by a small amount of the oil mixed in with a rich au jus. Don't combine too many flavors here; simplicity is key. Use truffle oil in mashed potatoes for a surprisingly elegant dish.

  • Use truffle oil sparingly; less is more. If you use too much, the taste of truffles will completely overpower the dish. That isn't necessarily a good thing. The flavor should be in the background as an enhancer, not in the forefront of the dish. For example, an eighth of a teaspoon is all you need per serving of pasta, and that's just a few drops out of the bottle.

  • Use truffle oil for seasoning after the dish has been cooked. Don't cook with truffle oil. Unlike a flavored olive oil that can be sauteed or roasted, truffle oil cannot be used in this way. Not only will it lose all of its flavor in the cooking process, but you will have wasted a great deal of money. White truffle oil is an expensive condiment. Extend the product all you can.

  • Add truffle oil at the end of the preparation. To get the full benefit of this product, add it right before serving. If using in scrambled eggs for instance, cook the eggs, place them in the serving dish and then drizzle the oil on top before lightly mixing it in. Remember, just a few drops is all you are going to need.

  • Expand your menu. Once you've gotten used to the flavor of white truffle oil, you can begin experimenting. Recipes can be found with truffle oil in deviled eggs, cream soups and topped on green salads. Keep it to only one dish per meal in order to properly showcase this unique flavor.

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