Someone gave me some truffle oil because she’d been given a bottle as a gift and felt she had way too much. Neither of us has any idea how to use it. We both cook quite a bit but have never used truffle oil. Can anyone give me some ideas on how to use it? I’d hate to let it go to waste.
French fries. Serve with fresh mayo instead of catsup.
Throw it out.
Seriously.
Unless someone paid an absolutely ungodly price for it, it’s nothing but chemical perfumes.
If you really want truffle flavor go to Whole Foods and get a jar of truffle paste, it’s like $10.
I had a cute little bottle (a gift) with bits of truffle in it, don’t know if it was ‘real’ or ‘fake’. I wasn’t overwhelmed by the taste, but it was pretty good. I drizzled a little here and there wherever I needed oil, like pasta and steamed vegetables. I used it up really fast. But again, depends if you like the taste, to use it a lot.
Flavored oils are an easy way to add a little extra layer of flavor and visual interest to foods.
But unlike most flavored oils, the quality of truffle oils varies tremendously with many being if not putrid, at least more glam than yum .
Sample yours on a little bread and see if it’s passable with no harsh chemical aftertaste. If it passes muster, think of it as a condiment. Should marry well with any dish that has some dairy in it.
Saute up a melange of mushrooms, finish with cream sauce, plop atop some nice creamy polenta or risotto and drizzle on liberally. Make carpaccio using the oil as the vinagrette’s base. Use to replace the toasted sesame oil in a stir fry featuring mushrooms, drizzle over gnocchi, soups etc…
Great in homemade mushroom soup, purple mashed potatoes, mac and cheese.
If you have a squeaky truffle, it’s just what the doctor ordered.
I use it when my truffles get squeaky or rusty.
Swig it straight from the bottle.
Over aged cheeses
This soup is fabulous, even without the bacon.
I think that would add new meaning to the phrase," Greasing the tracks" … 
Indeed, “oiling the truffle” would seem to be the obvious use.
Or, using a bit when frying steaks maybe.
salad dressing
Use it very, very sparingly. We’ve often joked that the cooking contest shows (Top Chef, Chopped, etc) have truffle oil in the pantry solely as a trap to aid in the elimination of the unwary.
The pizza I love to order from my favourite local pizza cafe has truffle oil on it, along with Italian ham and rocket.
I like to use it in savory porridge, such as teff, barley, or millet. Stirred in along with some butter at the end gives it a little extra umami without being very salty. I had some for breakfast this morning, in fact.