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Opinions on Truffle Oil?

17 years ago

I bought some black truffle oil for 3.49 at HEB. I used it for the first time on some stuffed mushrooms. It's very aromatic and flavorful. VERY. I've since googled around about it and found that a lot of oils for sale are expensive for the same size (8.5 oz). I've also found a few recipes here and there.

Anyway, what's your favorite brand, recipe, use (I think it would be great on meats), etc.?

And, did I get a bad one? I poured a quarter size puddle onto a flat plate and just swished each mushroom around in it before I stuffed them. I had 10 baby bellas. The flavor was too strong for that use. I should have just used a drop of t. oil and the rest olive oil.

I guess I just want to know your over all opinions of the truffle oils you've tried. Cheap vs. expensive, white vs. black...

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Comments (12)

deborah_ps
17 years ago
I've had a 1.8 oz bottle of white truffle oil (Gocce Di Tartufo Bianco) $8.99, in the frig for a long time. Always forget it's in there :(
I've only used a bit when I sauteed some scallops once.
I'll be interested to see it's uses too.
shellm
17 years ago
I once had a restaurant that is now closed the best mashed potaoes w/truffle oil.Only time Ive ever had it.

Shelley
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That sounds like a great place, and very nice people, Beachlily. I bet they'd love to hear from you. There's a couple of videos out there (at least) showing some techniques to making risotto. One is by Mario Batali, (http://www.nytimes.com/2007/05/02/dining/02mini.html?_r=1) and he's making asparagus risotto. He doesn't actually stir all that much. The other is Tom Colicceo, making roasted tomato risotto. I made that the other night, and it was quite good. In this video he shows his way of telling when the risotto is done. The only change I made to his recipe was to use vegetable broth. I'll put a link to that video below, but I don't know how to do more than one link, so I just included the address for the Batali video above. ) (By the way, I stumbled across that website when I did a search for tomato risotto [I have an abundance of tomatoes right now]. It looks like a pretty cool website, but I haven't had or taken the time to explore it further.) Sally
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pkramer60
17 years ago
T- it is very strong but add a teaspoon to a vinegarette dressing with a spring mix of lettuce. To die for!

It is very earthy and not for everyone but we love it.
paddy_99
17 years ago
A few drops in a Risotto at the very end of cooking.
jessyf
17 years ago
I use the Trader Joes brand, and use it in a viniagrette over salads with goat cheese and beets. DH could do without it :-(
compumom
17 years ago
Honestly, I bought it at TJ's a couple of year's ago and we thought it tasted like dirt. I guess that would account for the "earthy" quality that Peppi mentioned. You know the old saying, "Different strokes.."
cloudy_christine
17 years ago
Glad I'm not the only person who thinks this stuff is "non-food." Someone gave me a bottle of white truffle oil, and after one taste, I got rid of it. It's worse than pink peppercorns, if that's possible.
shaun
17 years ago
There is a restaurant nearby that makes french fries with white truffle oil and they are totally delicious. They charge about $10 for a basket of fries so it's not often I get them.

Just before xmas, we went to dinner at a fancy schmancy place where their house salad dressing was made with truffle oil; not sure if it was white or black but it was also very good.

And the funniest part is that I dont like mushrooms!
beachlily z9a
17 years ago
A friend gave me some white truffle oil for Christmas a couple of years ago. I used it once and threw it away. Never told her it tastes like dirt. Funny thing is, I like a lot of different foods and love foods from other cultures. Just couldn't get past this one!
triciae
17 years ago
We had our anniversary dinner a few years ago at Culinary Institute of America's French restaurant. It seemed like virtually everything on the menu was laced with truffle oil. Whew. The aroma from DH's mashed potatoes almost caused me to have to leave the table. I guess "earthy" is one description but, if accurate, I'm sure glad my garden soil doesn't smell like truffles!

Definitely an acquired taste, I think. Personally, I'd rather spend splurge grocery money on superb chocolate! :)

/tricia
annie1992
17 years ago
San sent me a bottle of white truffle oil a couple of years ago, and although delicious, it didn't "go with" everything.

Ashley's favorite use was to drizzle over mashed potatoes, after she had laced them liberally with pats of butter. You'd think she was related to Paula Deen, the way she puts butter on mashed potatoes!

I liked a bit mixed with some balsamic vinegar and drizzled over beets and baby spinach, but I only needed a bit. That bottle lasted a long time, but I was sorry to see the end of it.

Annie
trsinc
Original Author
17 years ago
I wonder if it's like cheese. The pricier it is the better it tastes? The black truffle oil I have tastes floral, garlicky, and musky. I'll have to get some white truffle oil some day and try that out. While I wasn't in love with the mushrooms I made I can see how it would be good used in smaller amounts. Kind of like toasted sesame oil. It's way too strong, to me, for use straight up.

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