if your two flavors are white truffes and (insert herb here) over say cannellini beans, what herb do you favor?
to add a twist... does that change if cauliflower is part of the dish?
thanks for your thoughts.
I'd say try it on a mushroom risotto, or again some pasta dish... maybe some scrambled eggs.
I wouldn't think of pairing an herb with truffle oil: I would think of the dish I'm making and what herb goes with that dish. For example maybe flat parsley with a mushroom risotto, drizzle truffle oil. Or tarragon with a nice poached chicken, drizzle with truffle oil...
IMO the absolute best use for truffle oil is to finish a mushroom risotto.
There are few places that sell "real" truffle infused oil, Oregon Truffle Oil is purported to be one of them. Real truffle oil is relatively mild and those who make it use a light olive oil or such as I understand. That being said I like fake truffle oil just fine, except for the weaker varieties that also use bad olive oil.
Steak, potatoes, rice and pasta are where truffle really shine. Eggs, chicken and pork (except where a cream sauce is used) and cheese dishes not so much for me.
I'm with FF in using herbs that suite the dish, but typically I'm using nothing but S+P when using TO.