Truffle oil is simply a food grade oil that fresh or dried truffles have been added to. The exotic fungus saturates the oil with all of its earthy, umami flavor – giving cooks an affordable way to get that delicious flavor in all kinds of dishes. Read on for everything you need to know about types and varieties of truffles, as well as how to use them.
First published… June 7, 2012… last updated October 28, 2016
What Is Truffle Oil?
Truffle oil originated as a way to add the luxurious flavor of truffles to their dishes without the extreme cost of the fresh truffle. In order to make truffle oil a light oil is infused with pieces of truffle until the oil carries both the flavor and scent of the fungus.
All Oil Is Not the Same
With the popularity of food shows, food reality television, and celebrity chefs more home-cooks are using exotic ingredients than ever before. Saffron, wild caught salmon, and truffles used to be ingredients found only in five star kitchens but today these ingredients, and thousands like them, are available to almost everyone.
While there are plenty of truffle oils available commercially you have to be careful – some of them are chemically flavored while others taste like a slice of truffle has been waved over it for a few seconds.
Really good truffle oil is not cheap – but you can make it yourself.
Ingredients for Homemade Truffle Oil
- Truffles are the most important ingredient. Get good ones – fresh, dried, or brined. If you use brined truffles be sure to rinse well.
- Oil to add the truffle to. Olive oil is often used but you could use any light flavored vegetable oil.
- Sterilized canning jar with a twist on lid that’s been sterilized, too.
What Is a Truffle?
Simply put, a truffle is a fungus like a mushroom but it grows underground near certain species of trees.
The type of truffle is dependent on the type of tree it grows by. It reproduces by spores like other fungi, however since the spores of a truffle cannot be released underground the spores are spread in the feces of the animals that eat the truffles.
How Are Truffles Harvested?
Finding truffles is traditionally done with a “truffle hog”. This is a female pig that naturally searches for truffles as part of her diet.
Recently dogs have begun to be trained to sniff out this delicacy because it is difficult to keep the pigs from eating the harvest!
It’s not an easy task and can be quite time consuming – that’s why this gourmet delicacy can be expensive! Truffles can sell for as much as $95.00 USD an ounce (2019).
Varieties of Truffles
There are several types of truffles. Most are considered either white or black, although there is a variety of truffle that is considered red because its flavor is reminiscent of berries.
Black Perigord
This is the black truffle on the menu of many gourmet restaurants. It grows by oak and hazelnut trees and can reach weights of up to 4 ounces each. They grow primarily in France, although some other European countries have them, and are harvested in the autumn and winter months.
Burgundy Truffle
The burgundy truffle is a type of black truffle and has been well known in the world of the gourmand since medieval times. It has a coffee colored interior and smells a bit like cornmeal. It is most often used with fresh vegetables.
Chinese Truffle
These black truffles have a hard shell and dark flesh with veins of white running throughout. It has a light scent and delicate flavor and is very inexpensive. Oils made with this truffle will not have the rich flavor of other truffle oils and this is what you most often find at your grocers.
Garlic Truffle
This species of black truffle has a garlicky scent and a smooth surface skin dotted with warts.
Hungarian Dessert Truffle
This is a uniquely sweet truffle that is found in Hungary. This member of the white truffle family it is found near black locust trees. It is often used in desserts and ice creams.
Italian White
The Italian white truffle is considered to be the most luxurious truffle of all. It has a flavor that combines garlic and shallots with an earthy mushroom flavor and scent.
Pecan Truffle
Pecan truffles grow in the Southern United States around pecan trees. They are only just starting to be used in commercial kitchens but sell for over $600.00 USD a pound (2019).
Truffle Oil FAQs
Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!
What does truffle oil taste like?
Truffles are a little hard to describe. They have a similar earthy, musky flavor as mushrooms but are a little nuttier.
Should I refrigerate truffle oil?
It’s definitely best to keep truffle oil in the fridge.
Does it taste like truffles?
Most inexpensive, commercial truffle oil does not taste like truffles but when you make it homemade with good oil and fresh or dried truffles it is amazing.
Using Truffle Oil in Recipes
Often truffle oil is lightly sprinkled over a dish just before serving. This allows the aroma to be at its peak. Try a sprinkle of truffle oil on –
- Fish
- Lobster
- Poultry
- Soups
- Steaks
- Stews
- Garlic bread
- Risotto
- Vegetables
Recipes to Try
Here are some of my favorite recipes to use with this oil –
- Southern Baked Mac and Cheese with Beer is creamy, gooey, cheesy, and has a crispy topping like old fashioned macaroni and cheese – I like a little drizzle of truffle oil over the top just before serving.
- Alfredo Chicken Lasagna has a rich, creamy sauce that is really enhanced by a little truffle oil. Try it!
- Classic Southern Gravy should normally NOT be messed with but a little touch of earthy truffle is SO nice…
- Meatloaf Stuffed Bell Peppers already have ALL the smoky flavor and the addition of the oil is over the top.
- Potato soup is true comfort food – and when you just drizzle a tiny bit of this on the top it’s indescribable!
You might also like this post on using truffle oil on your own recipes and some recipes to inspire you.
You May Need…
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You’ll definitely want some bottles to keep your truffle oil in. I like these glass bottles with stoppers.
How to Make Truffle Oil
For the best flavor, and to ensure that you are using the real thing, you can make your own truffle oil with any type of truffle you prefer. The black truffle tends to have a richer flavor while the white is more delicate.
Use any oil that you like, including a good olive oil.
If you love this recipe please give it 5 stars!
Truffle Oil Recipe (Read Warning Below)
Print Add to CollectionIngredients
- 1 teaspoon fresh truffle, (you can also use 1/2 teaspoon of dried, or 1 teaspoon of brined – just make sure to drain thoroughly)
- 1 cup olive oil, extra virgin
- 1 sterilized pint jar with sterile screw on lid
Instructions
- Chop the truffle into small pieces.
- Add to the oil.
- Add the mixture to the jar.
- Shake the jar well and store in a cool, dark place.
- Shake daily for one week.
- The oil will be good to use at the end of a week but will continue to strengthen as it sits.
- Once opened keep in the refrigerator for up to one month.
Notes
Nutrition
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Linda
Is there a specific mushroom you can use to make truffle oil?
Marye Audet
A truffle is what is used. It’s a specific type of fungi called a truffle. You can get them either white or black.
Kamamura
Commercial truffle oil has nothing in common with genuine truffles, since all the aroma comes from a single organic compound synthesized in a lab. Also, the risk of botulism is real, so take care.
http://www.seriouseats.com/2011/04/rant-enough-with-the-truffle-oil-already.html
Marye Audet
Very true. thanks for sharing. 🙂
LadyNonaLuna
For all the info in this article I laud you. most people havent the foggiest on what true truffles are… let alone what the oil is. The difference in homemade truffle oil compared to storebought is the same as almost anything… homemade wins hands down!!! Every time! Love the article! Namaste 😉
Marye Audet
Thanks!
Christopher Hanlon
Hello everyone. Thought you may be interested to know that our family has made truffle oil for generations. Add thyme and sage to the oil to lengthen its shelf life. You can also heat the truffle in the oil, allow to reach room temperature then pack and refridgerate. The flavour and aryoma changes slightly. Kindest Chris
Marye Audet
Good to know – thanks!
nigel
This is extremely dangerous post, you cannot make truffle oil like this as you are creating a clostridium risk,. I suggest you research this, and remove your post before you kill someone.
Marye Audet
Nigel, there are different schools of thought on that. I have, however, noted in the recipe that botulism can occur. Thank you.
Nigel
Hi Marye, have you seen anything scientific that suggests anywhere that this is not creating a botulism risk ? If so I would really love to know. All my research tells me that as truffles are low acid food, and as chlostridium is soil based bacteria killed only by cooking at high temperatures, then this is serious botulism risk. You can research a significant amount of information about garlic infused oil creating the same risks, with known deaths resulting. Clostridium botulinim is one of the most deadly know toxins in the world. If you know something different please tell me I would love to be wrong in this !
Marye Audet
Nigel, I am not going to dance. Some people make it on their own, some don’t. Some people can tomatoes, some don’t because there is a botulism risk. I think my readers are mature and intelligent enough to research and decide what they want to do.I have made it clear there is a risk. Making garlic and other flavored oil is supposed to be a botulism risk but many people do that as well.
Chris
The information of risk was evident in the recipe article. In other words, it was already mentioned.