What can you use white truffle oil with?? Any recipes??

The great thing about truffle oil is that is makes very simple dishes much more interesting.





So, for example, scramble four eggs. Add a little water (not milk). While your turning the eggs, add 1 teaspoon of truffle oil, salt, and fresh black pepper. Serve with a grated romano cheese.





Potatos gratin with truffle oil is excellent.





I sometimes make a filet mignon with crushed peppercorns and mushrooms. I fry the steak in a very heavy skillet... as in a classic steak a poivre. Then I mix shitake mushrooms and shallots with the drippings in the skillet. Add a little truffle oil, maybe some beef stock or red wine, and reduce. Then I pour it over the steak and mashed potatos.





Also... here's something my wife likes... take manchego cheese and thinly shave it until you have a pile of shaved cheese. Then season with cracked pepper and drizzle the oil over it. Serve with crackers.





Yummy.What can you use white truffle oil with?? Any recipes??
white truffle oil mashed potatoes, but make sure it is served with lightly seasoned chicken or pork, other wise you will be hiding the delicate flavor. yukon Gold pots are my fav for thisWhat can you use white truffle oil with?? Any recipes??
I use to add 1/2 teaspoon to my mustard Italian dressing and it gave it a nice flavor.
This yummy potato salad that I got from Bon Appetit a few mths ago:





2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices


2 1/2 cups low-salt chicken broth


2 tablespoons (1/4 stick) butter


3 ounces chopped sliced prosciutto


1 cup chopped celery


1/2 cup chopped sweet onion (such as Vidalia or Maui)


1/2 cup chopped fresh chives


1 tablespoon (or more) truffle oil


1 tablespoon fresh lemon juice














Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.


Melt butter in medium nonstick skillet over medium heat. Add prosciutto and saut茅 until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)
White truffle oil is fantastic drizzled over the top of a simple mushroom risotto.





I also had it once drizzled over an egg soft-baked in bechamel sauce.





And it goes very well with just a plain egg fettucine tossed in butter and a little truffle oil with reggiano parmesan.





Whatever you do, keep it simple. The truffle oil should be the star ingredient.
ANY THING YOU WANT TO
Warm Lobster Salad





This is an exquisite way to serve lobster. It's a luxurious luncheon whether you're in Italy or Illinois. Make sure your herbs are fresh and crisp, and don't make the common mistake of overcooking your lobsters.


Serves six.


Ingredients:








4 1-lb. Lobsters, cooked, shelled and diced


2 fennel bulbs, shaved as thin as possible


2 pounds ripe tomatoes, red and yellow


1 large red vine ripe tomato


3 bunches of arugula, picked and cleaned


1 ounce white truffle oil


3 ounces extra virgin olive oil


2 ounces white balsamic vinegar


1 juiced lemon


1 bunch fresh tarragon, cleaned and chopped


Salt and pepper to taste





Peel the large red tomato and puree it in a blender until smooth. Drizzle in 2 ounces of olive oil and the balsamic vinegar. Season with salt and pepper to taste and pour into a bowl. Add the fresh tarragon and set aside.





In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice. Season to taste and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.





Place the tarragon-tomato dressing in a saucepan over low heat until just warm.


Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.





Toss with the warm tarragon dressing and season to taste. Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.





Top with the lobster-tomato salad and serve immediately. Do not make this dish ahead of time.








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i had some almond oil once and i used it mainly for cakes, almond poppy seed muffins.......try some cook books