White truffle oil

Recommend truffle oil? None, sorry.

Buy a nice small fresh and fragant truffle, do smell it before buying. Simply go for the black ones. Grate it as fine as you want. Mix in the nicest fresh butter you can get your hands on. You can use a lot of butter for a small truffle; 1% truffle/butter ratio will already taste 1000 times more than oil.

Sublime on pasta and anything else. Probably not cheaper than truffle oil which is mostly made with... artificial junk!

 

Make some quite thin packages and freez;  put buttermix in plastic bags and roll into a thickness of around 2/3 millimeter. When frozen it's easy to break a small piece off. Do pack well or your whole freezer will smell of it!!

Has anyone her ever squeezed a truffle. There is no oil .Truffle oil is just strained oil, that truffles were placed in. Or in some processes steeped in.. Follow Chris's advice above

Edited by chefedb - 3/29/11 at 4:23am

Happy Cooker, we're almost at the end of the black winter truffle season, so if you want to make some, you need to find a supplier soon. I can't inform you on where to search in the US, maybe other forummembers may advise you. Later on you will have black summertuffle, which is not what would want to use.

On the white truffles, they are Italian and very expensive.

Buying just one small black winter truffle will not cost you all that much.

I concur. Consumer truffle oils only contain essence of truffle, not real truffles. Steep your own, and you will not regret it. Good luck!

I have to go metric to understand. Does this really means 33$ for 0,25 liter? Or a 100$ for a normal size European 75 cl oil bottle? That's 130$ per liter!

The very best olive oil from Italy will cost you less than 30$ per liter, what justifies the difference? How much truffle is in it?

It's your money and I can't say anything about a product I haven't tasted, but this price is outrageous.

 

Don't know in the US, but over here I can buy a 3/4 inch size black wintertruffle for 30$-ish and make a lot of truffle butter as discribed and tastewise, there's nothing like it.

The difference between the butter I make and oil is somewhat analog to the difference between a pill bought from a pharmacist and homeopathic fluid. One of them fysically contains the active stuff, the other one works on a another, more spiritual level.

 

You have to look for truffles with restaurant suppliers, I'm sure you will find them in the yellow pages.

A few years' back, I was able to review the Urbani White Truffle Oil for ChefTalk. It was VERY fragrant and may be the flavor for which you seek.

Tartufo Bianco Condimento is a white truffle infused olive oil that is both subtle and intense, just as the distributor chef will admit. The best priced place I've found it (for overall price for the quantity for US shipping) on the web is at www.lovefromitalia.com.  Seeing as this delicate oil is so deeply rich and wonderful, you won't want to cook "with" it parse, but use it as a fabulous drizzle over pastas, arugula salads or other italian dishes.  Hope this helps aid in your search!

As usual Chris is right on the money. We used to used this in the restaurant when it first came out I believe it was just a fad. The more chef's understood that it was nothing but chemicals they less they use it. It really surprises me that Eric Ripert uses White Truffle Oil.

Chris thanks for the tip on using one black truffle (which I can get pretty easily in Chicago) with butter. One of the better more common butters we have here is Plugra. Are you familiar with that?

Never heared of Plugra, Nicko. I use fresh butter from a farm at 1 kilometer from my door, or, storebought butter from the Ardennes.

On a few occasions I even bought an Irish butter "Kerry Gold" that may be internationally known. Quite soft, very tasteful.

 

Check out www.oregonoilmill.com oregon has its own olive oil mill they also do a truffle oil at a resonably good price and very tastey.