RECIPE below. Truffles are a type of subterranean (it sounds alien like) mushroom. Truffles are difficult to find and very expensive as a result! Therefore the oil seems like a less expensive option. I prefer white because it’s not as strong as the black version.
Truffle oil is a finishing oil not a cooking oil. Truffle oil is created when truffles are soaked (infused) in olive oil & used to enhance foods by adding it after preparation. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil. You can buy a truffle oil for as little as $12 but the best ones will run you a bit more. Prices vary.
Things I’ve grown to love about truffle oil:
First off that it reminds me of something else I really love – truffles (I mean the chocolate variety especially laden with alcohol). I love the word truffle – it sounds fluffy.
A little goes a LONG way. One bottle will last months.
How putting a little on your veggie sandwich or eggs brings on a whole new flavor.
How topping your pasta with the oil makes it just perfect.
How topping your grilled steak with it makes it “just what the doctor ordered” (minus the fat).
How topping your pork chop or roast makes it ideal as you can then use less mushrooms which are wonderful with pork. I think you get the picture!
The ingredients to make the truffle oils are cold-pressed and not chemically treated. This means smaller batches of truffle oils are made, and the oils are rarely processed by heat.
I have one tiny dislike about them – the fact that they use pigs to sniff them out – it sounds dirty. A hunter will use a staff to force the pig to back off, once the pig has located a truffle. Can you imagine doing all that work and not getting a piece of the action? They use dogs too because dogs apparently love truffles. I think they should reward the animal used with at least one truffle treat – I would give them more before saying “that’s enough now, we need to make oil.”
Cost: White truffles cost from about $1000 to over $2000 a pound, and black truffles cost from $300 to over $600 a pound. This is approximately what the better eateries have to pay to get them. Don’t expect to be seeing them in the produce department of your neighborhood grocery store anytime soon…or ever.
Truffle Trivia: Let the dogs do the trick. In Italy, truffle dogs are trained in several steps. First, the dog is taught to retrieve a rubber ball. Next, a small bit of smelly Gorgonzola cheese is substituted for the rubber ball. After the dog has learned to retrieve the cheese, the cheese is hidden, forcing the dog to sniff it out for a reward of food. Finally, a small truffle is substituted for the cheese. The dog is trained to fetch, then dig up the truffle.
What about you? How do you use truffle oil? Do you prefer black or white?
Asparagus with White Truffle Oil Vinaigrette
Ingredients:
- 2 pounds asparagus
For the White Truffle Oil Vinaigrette:
- 2 Tablespoons White Truffle Oil
- 1.5 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Champagne Vinegar
- 1/4 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon (preferably Fleur de Sel or Maldon) Organic Sea Salt
- Ground Black Pepper
Combine ingredients in a bowl and whisk. Gently steam asparagus until just cooked through. Plate and drizzle with the vinaigrette. Adjust salt and freshly ground pepper to taste. Serves 6-8.
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