Having just been given a bottle of the most amazingly pungent and aromatic truffle oil, I feel it’s time to spread the word about this fantastic ingredient (which is also a perfect Christmas gift for a foodie) . . .
Truffle oil is an expensive, but worthwhile, addition to the kitchen cupboard. It is not used as a ‘cooking’ medium (e.g olive or sunflower oil), but as a garnish or final flavouring. The scent and taste are powerful, but subtle, so work best with creamy sauces, vegetable soups or white meats. There are a few recipe suggestions elsewhere here, but try adding a dash to mashed potato, creamy celeriac soup or an asparagus risotto. One word of warning, however – the best truffle oils are genuine. That is to say they are quality oils suffused with a real truffle. Much more common, however, is a synthetic version which has no connection with any wild fungus . . .