Do you want to know how to use truffle oil?  There are so many uses for truffle oil, it’s hard to know where to start and where to stop. We’ve narrowed the list down to our top 10 uses for truffle oil.  In most cases, either black truffle oil or white truffle oil can be used interchangeably, based on one’s personal taste preference.

Before we get into the list, there are a few facts about truffle oil that are important to know. There are different types of truffle oil on the market, most ranging in price from $2 – $8 per ounce.

It is becoming increasingly known that most truffle oil is made with chemical or natural flavor or aroma, usually not extracted from actual black truffles or white truffles. However, having said that, there are some quality “truffle oils” which have an excellent truffle flavor and serve the purpose of enhancing recipes with the distinct and pleasurable taste and aroma of fresh truffles, even if the oil has never been in direct contact with fresh truffles.  In fact, some would argue that commercially produced truffle oil (using natural or chemical aroma and flavor) has a more desirable truffle taste, a longer shelf life, and an overall better result than pure truffle oil made only from infusing oil with real truffles.  Let us know what you think.  We’d love to hear your opinion.

Truffle oil can in fact be made at home with high quality olive oil and fresh black truffles or fresh white truffles (We will discuss how to make truffle oil in a follow-up article).  Because the truffle flavor dissipates quickly, homemade truffle oil (or truffle butter) needs to be used within a few days. The uses for truffle oil whether homemade or store-bought are the same.

Truffle oil is almost exclusively used as a finishing oil, meaning, the truffle oil is drizzled over a dish at the end of the preparation, usually in small amounts.  Rule number one is be careful not to overdo it!  Truffle oil is not used for cooking.  The truffle flavor will be compromised if exposed to high heat.

The last point we’ll make is that truffle oil should not be used in every dish.  Though there are endless uses for truffle oil, if three out of five courses include truffle oil, the charm of this unique flavor experience is diminished or even lost.

Without further ado, here is our list of Top 10 Uses for Truffle Oil:

1. Use truffle oil to enhance the flavor of fresh truffles. Summer truffles and Burgundy truffles are considerably more mild in flavor than winter truffles, therefore, drizzling white or black truffle oil directly on the fresh truffle slices is one of our favorite uses for truffle oil.

2. Make truffle oil vinaigrette.  Use a teaspoon or two of truffle oil combined with olive oil, lemon juice or vinegar, salt, pepper, and dijon mustard. Use truffle oil vinaigrette for salads with mushrooms, summer truffles, hard cheeses and dried or cured meats.

3. Drizzle truffle oil over potatoes, pasta, polenta or risotto. Widely regarded as one of the top uses for truffle oil, the mild flavored starchy base of potatoes, pasta polenta and risotto makes a perfect match with the flavor of black or white truffle oil.

4. Pizza with truffle oil. Truffle oil is makes a wonderful addition to pizza crust, especially white pizza.

5. Eggs and truffle oil make a great pair. Whether drizzled over scrambled eggs or an elegant cheese omelette, eggs and truffles are a pairing not to be missed.  Though fresh truffles are frequently used with eggs, truffle oil is an inexpensive way to enjoy this classic pairing.

6. Truffle oil goes well with many vegetables. Some of our favorite combinations include asparagus, cauliflower, sweet potato, yams, corn, mushrooms of any type, and squash of any type.

7. Beef Carpacio is wonderful with truffle oil. The combination of beef carpacio, shaved Parmesean, arugula, or other bitter green, lemon, and olive oil laced with truffle oil is heavenly.  Try adding fresh shaved summer truffles, burgundy truffles or white truffles for a real treat.

8. Dishes using wild mushrooms generally can be enhanced with truffle oil. Think wild mushroom risotto, creamy mushroom soup, mushroom ragout, wild mushroom polenta, etc…

9. Finish a fish filet, filet mignon, duck breast or nice piece of lamb with truffle oil. Many types of fish, red meat, and even chicken, rabbit and other white meats pair well with fresh truffles, which means, they also pair well with truffle oil as well.

10. Truffled popcorn, potato chips and French fries. Our list of uses for truffle oil would not be complete without this addition.  After the cooking process is complete, toss the finished product with salt and truffle oil and enjoy.

This recipe is ideal for either summer black truffles or Burgundy truffles.  In this preparation, the truffles soak up the juice from the steak and become warm and softened.  Since summer truffles are only a fraction of the cost of winter truffles, you can be generous with the quantity of truffles used.  We used French summer truffles for this recipe because French summer truffles tend to have a more robust flavor than Italian summer truffles.

Serves 6 – 8

Ingredients:

Two 1.5-pound aged prime porterhouse steaks

coarse sea salt and freshly ground pepper

4 tablespoons unsalted butter

1 tablespoon olive oil

1/4 cup minced shallots

1 cup beef stock

1/2 cup Cognac or other brandy

4 – 8 ounces French summer black truffle (or Burgundy truffles)

Instructions:

Remove the steak from the refrigerator at least 30 minutes before cooking.  Season both sides of the steaks with sea salt and freshly ground pepper.  The steaks can be grilled, broiled, or cooked in a skillet. (If the steaks are cooked in a skillet, reserve the juices for the sauce).  For rare or medium rare steaks, the cooking time should be approximately 10 – 15 minutes, depending on the thickness of the steaks and the temperature of the grill, stove, or broiler.  If using a meat thermometer, 120 degrees indicates rare, and 125 degrees for medium rare.

Meanwhile, thinly slice the summer truffles using a sharp knife, mandoline, or truffle slicer.

Saute the shallots in a skillet over medium high heat in 2 tablespoons of the butter and the olive oil until soft and slightly golden brown.  Add the beef stock and cook until reduced almost to a glaze.  Add the Cognac and immediately set fire to the sauce.  Cook for 1 – 2 minutes over medium heat, then gradually add the remaining 2 tablespoons of butter, 1/2 a tablespoon at a time, stirring after each addition until the butter is just incorporated and the sauce is slightly thickened.

Line a pan with the sliced truffles and set aside until the steaks have finished cooking.  When the steaks are rare or medium rare, remove them from the heat source, and place them on top of the layer of truffles.  Cover the pan with foil, and let the steak rest for 10 minutes, turning once after the first 5 minutes.

Transfer the steak to a cutting board and slice the meat.  Arrange the steak slices on each plate, being sure to serve some of the filet portion of the steak to each guest.  Top the steak with a spoonful of the Cognac shallot reduction, and a generous serving of the juice soaked, warm truffles.  Serve with mashed potatoes (enhanced with white or black truffle oil or truffle butter if you desire), and a green vegetable such as asparagus, sugar snap peas, or green beans.

This may be my favorite truffle recipe for Burgundy truffles.  The nutty flavor of the Burgundy truffles goes very well with the beef filet and pecorino cheese.  The black truffle oil really boosts the truffle flavor in this dish–don’t skip it!  I think this could also be made with summer truffles or white winter truffles.  I wouldn’t use Perigord truffles because Perigord truffles are really best when cooked or at least warm.

Ingredients:

14 ounces well-trimmed filet mignon

1 lemon

1 tablespoon black truffle oil

Fleur de sel

Fresh ground pepper

3 ounces Pecorino cheese, shaved

2 ounces Burgundy truffle, shaved

2 cups arugula

Lemon or orange infused olive oil

Huckleberry or raspberry vinegar

Instructions:

Wrap the beef in plastic wrap and place in the freezer for about 30 – 45 minutes until the meat is firm but not frozen.

Meanwhile, Dress the arugula with a splash of huckleberry or raspberry vinegar, a generous drizzle of citrus olive oil, and a sprinkle of fleur de sel and pepper.

Using a sharp knife, slice the filet paper-thin.  Arrange the thin slices of beef on a flat plate.  Squeeze ½ the lemon on the beef, drizzle truffle oil and sprinkle with salt and pepper.  Top the thin beef slices with shaved truffle and pecorino.  Put a mound of greens in the center of the plate, and garnish with a wedge of lemon.

Serves 4

I’ve been making this recipe for Leek and Potato Soup for almost 30 years (oh, heavens!).  Tonight, I decided to add fresh Burgundy truffles, since our first shipment arrived today.  The earthy flavor and wonderful aroma of the Burgundy truffles were a nice addition to this classic soup.

Ingredients

1 bunch of leeks, cleaned and cut in slices or chopped

¼ – ½ jalapeno pepper, minced with some seeds

3 tablespoons butter

2 ½ cups diced russet potatoes

3 cups milk

Salt and pepper

1 ounce fresh Burgundy truffle, shaved

Instructions

Melt butter in a large pot and sauté the leeks and jalapeno pepper until light golden brown.  Add one cup of water and cook for 10 minutes.  Add the diced potatoes, salt and enough water to cover the potatoes.  Cover and cook for 10 minutes.  Add milk and simmer until the potatoes are tender. Season with salt and pepper to taste.  Top each bowl of soup with 3 – 5 slices Burgundy truffle. Serves 6 – 8