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Black Truffle Oil

Black Truffle Oil

Black truffle oil is a highly versatile gourmet oil, used for flavoring nearly all types of food dishes. The delicately pungent flavor of truffle oil turns a regular meal into a special treat. To find out how you can use this flavorful oil in variant recipes, keep reading.
Ningthoujam Sandhyarani
Truffles are the fruiting bodies of tuber fungi, which are formed underneath the earth's surface. The fungal strain belongs to the family Tuberaceae and is mostly found in association with the roots of large vascular trees. Though not all truffles are valued as foods, some of the species are edible and considered as delicacies. Being sold at a very high rate, not many people can afford truffles. An alternative to enjoy their flavor is using white or black truffle oil in flavoring dishes.
Black Vs. White Truffle Oil
Before we jump to the difference between black truffle oil and white truffle oil, let's take a look at the two most commonly served truffles - the black truffle and white truffle. The former has black colored flesh and grows to about 7 cm. in diameter, with weight measuring about 100 g. With white truffle, the flesh is pale cream and bigger in size, about 12 cm. in diameter and weighs 500 g. Black truffle has the strongest flavor during fall and winter months. Thus, harvesting (for eating fresh or production of oil) is done in winter.
As the name goes, black truffle oil is a neutral or olive oil, imparted with the pungent flavor of black truffles, whereas white truffle oil refers to the oil infused with white truffles. Both black and white truffle oil are characterized by rich, decadent flavor. Nevertheless, black truffle flavor is much stronger when compared to the white type. As far as the cost is concerned, white truffles are more expensive than the black truffles. Thus, it is obvious that the price of black truffle oil is lesser than white truffle oil.
Using Black Truffle Oil in Cooking
The flavor of truffle oil is a blend of fresh earth with mushroom. Depending upon the mode of preparation, there are two products of black truffle oil. The first one is a neutral or olive oil, infused with the true fruiting bodies for imparting delicate flavor. The most commonly used type is the one prepared with artificial flavoring agents. Possessing a stronger flavor, it is required in small amounts. Also, as compared to the truffle infused type, this artificially flavored oil is much cheaper for culinary usage.
The truffle oil is a very versatile flavoring oil. In fact, it complements any dish with a unique flavor. Be it salads, soup, sauce or gravy, you can splash a little amount of truffle oil to make it more special. The only thing is you should not use it in direct cooking, as its mild flavor may get lost upon exposure to heat. So, add truffle oil for flavoring dishes after actual cooking is done. The following are some recipes which should be flavored with black truffle oil.
Vinaigrette Recipe
  • Black truffle oil, 1 tbsp.
  • Virgin olive oil, 1½ tbsp.
  • Champagne wine vinegar, 1 tbsp.
  • Fresh-squeezed lime juice, ¼ tsp.
  • Sea salt, ½ tsp.
  • A dash of freshly ground black pepper
  • Asparagus stalks, 2 lb. (cleaned and trimmed)
Directions for Preparation

For this salad dressing, whisk together all the recipe ingredients (except asparagus) - olive oil, black truffle oil, vinegar, lime juice, sea salt, and pepper in a mixing bowl. Combine well and keep aside. Boil water in a saucepan, enough to blanch asparagus. Add some salt in the water for better taste. Soak asparagus in the hot water for 3-4 minutes. Drain water properly and keep them in a bowl. Add vinaigrette, toss, and serve in individual platters. This flavorful vinaigrette goes well with other mixed vegetable salads.
Pasta Recipe
  • Linguini, 8 ox. (cooked)
  • Butter, 2 tbsp.
  • Garlic, 2 cloves (minced)
  • Shallot, 1 (minced)
  • Mushrooms, 1 lb. (sliced)
  • Thyme, 2 sprigs (leaves stripped and finely chopped)
  • Red wine, ¼ cup
  • Cream, 1 cup
  • Truffle oil, 2 tbsp.
  • Parsley, 5 sprigs (leaves removed and chopped)
Directions for Preparation

First of all, cook the pasta and keep aside. Heat a thick skillet over medium high heat and melt the butter. Sauté the garlic and shallot for 2-3 minutes. Stir in the mushrooms and thyme. Cook by stirring occasionally, until the mushroom turns soft and tender. Add wine, and let the mixture simmer for some time. Add cream and cook for another 5-6 minutes, till you get a thick sauce. Remove from heat and add the dark truffle oil. After stirring, spoon over the cooked pasta and garnish with chopped parsley. Toss well and serve.
A small amount of black truffle oil is sufficient for flavoring the entire dish. So, add it sparingly to get the best flavor, without overpowering the other food ingredients. By doing so, a single bottle of black pricey truffle oil can be used to cook delicious dishes for a long time.
Pasta with Mushroom
Vinaigrette salad dressing
Italian Foie grass
White Truffle Oil