Truffle Oil Recipes

Few flavors are more elegant or delicate than truffles. These earthy fungi grow at the base of trees and historically could only be found by pigs, though in modern times dogs have taken over this role because, unlike the pigs, the dogs won't eat the truffles.


Truffles themselves are one of the priciest culinary treasures money can buy because they are nearly impossible to grow. They need to be foraged for in wooded areas, mostly in Europe, and their availability is determined by the seasons. Luckily, the home cook who doesn't want to take out a second mortgage to make an elegant meal has options.

Truffle oil is available at many gourmet food stores and offers a big hit of truffle flavor without breaking the bank. It is certainly not inexpensive, costing significantly more than most other oils, but it's the best option for the home cook whose last name isn't Winfrey or Jolie.

Using truffle oil is different from using most oils. Truffle oil is not used to cook with, like olive or peanut oil, but rather drizzled on top of dishes once they have finished cooking. It is also an excellent way to add a nutty and complex flavor to regular salad dressing or aiolis.

Truffle Aioli

Ingredients You Will Need:

2 egg yolks
½ lemon, juiced
1 small clove garlic, finely chopped
1 cup extra virgin olive oil
2 to 3 tablespoons truffle oil, depending on how intense you want the truffle flavor
Pinch of salt
Put the egg yolks, lemon juice and garlic in a food processor, and turn it on. Slowly drizzle in the olive oil. Here you are creating what is called an emulsion and, in order for it to form properly, it is necessary to add the olive oil very slowly, especially at first. Once all the olive oil is in, add the truffle oil and salt. Use immediately or refrigerate. You can use this in almost any way you would use mayonnaise, but it is especially good as a dipping sauce for French fries.

Truffle Vinaigrette

Ingredients You Will Need:

1 teaspoon Dijon mustard
? teaspoon white pepper
Salt to taste
1 tablespoon champagne vinegar
1 teaspoon lemon juice
1 small shallot, minced
¼ cup olive oil
1 tablespoon truffle oil
Mix all but the last two ingredients in a bowl. Slowly drizzle in the olive oil, whisking the whole time. Drizzle in the truffle oil, and serve over greens or steamed vegetables.

Pasta With Mushrooms And Truffle Cream Sauce

Ingredients You Will Need:

2 tablespoons butter
1 shallot, minced
2 cloves garlic, minced
2 sprigs thyme, leaves stripped and finely chopped
1 pound mushrooms, sliced (chanterelles, oysters and crimini work well)
¼ cup red wine
1 cup cream
2 tablespoons truffle oil
5 sprigs parsley, leaves removed and roughly chopped
8 ounces linguini, cooked
Melt the butter in a skillet over medium heat. Add the shallot and garlic, and sauté until the shallot becomes translucent. Add the thyme and mushrooms, and turn the heat up to medium-high. Cook until the mushrooms are golden and tender, about eight minutes. Add the wine, and scrape up any bits stuck to the bottom. When the wine has almost completely reduced, add the cream. Cook until it forms a thick sauce, about five minutes. Turn off the heat, and stir through the truffle oil. Pour over pasta, and serve immediately.