Truffle Oil
Olive oil infused with truffles. This gourmet oil is extremely versatile and can be used for flavoring everything from risotto to salad dressings and savory custards.
Commercial production of truffle oil is an 20th century phenomena but Italians have been infusing oil with wild truffles for decades. Truffle oil has become increasing popular in the U.S. as it has been adopted by professional and home chefs.
Truffle oil is available made from either black or white truffles with the white truffle oil being the more mild and preferred of the two.
- Add a tablespoon to your favorite mashed potato recipe
- Splash a few drops on fresh, washed salad greens
- Drizzle over fresh steamed vegetables like asparagus
- Add to a simple vinaigrette
How To Select And Buy Truffle Oil
Purchase truffle oil at gourmet shops or the gourmet section of well-stocked grocery stores.
There
is no way to just look at a truffle oil and predict the quality.
Purchase from a reliable source and price will be the best indication
of quality.
The aroma of the truffle oil will eventually dissipate so the best
defense is to buy in small amounts and plan to use it within a couple
of months once opened. Unopened, truffle oil should last 6 months up to
1 year, in a cool, dark cupboard or refrigerate. Refrigeration my cause
the oil to cloud but it wont affect usability.
Featured Truffle Oil Recipe
White Truffle Polenta
I N G R E D I E N T S
Nonstick vegetable oil spray
2 tablespoons olive oil
2 garlic cloves, minced
6 ounces fresh crimini mushrooms, sliced (about 2 cups)
2 1/2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups)
3 cups low-salt chicken broth
3/4 cup polenta (coarse cornmeal)
1 tablespoon white truffle oil
I N S T R U C T I O N S
Spray
8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive
oil in heavy large skillet over medium-high heat. Add garlic; stir
until beginning to brown, about 30 seconds. Add all mushrooms; sauté
until soft, about 5 minutes.
Add chicken broth; bring to boil.
Gradually whisk in polenta. Reduce heat to medium and cook until
polenta is tender and mixture is very thick, stirring frequently, about
10 minutes.
Stir in truffle oil. Season to taste with salt and pepper.
Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta.
Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)