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From Diane,

"I recently puchased a bottle of black truffle oil from Italy. I've heard it was wonderful, but the smell and taste is so strong that I really don't understand. I tried it in mashed potatoes, but couldn't eat it. At first I thought it must be spoiled, but found out from others that it is not. I'd really like to experience the 'wonderful' part about it. How can I accomplish this?"
 

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I never had truffle oil, lucky you for having a bottle. My experience is with truffle vinegar. Like Julie said you use it in small quantity. For vinaigrette I used 1 teaspoon truffle vinegar and 2 tablespoons white wine vinegar and olivie oil. It was enough to delicately flavour the salad.

I hope your oil hasn't turned rancid. It would be shame to loose it.
 

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You must never mix truffle oil with anything directly. If you mix with the wet ingredients first befor adding to your patatos, like say for instance, if you were making a herb, truffle patato mash then add three drops per pound to the butter at room temp and mix both together and let infuse for 20 minutes or so. You could also add the herbs w/ the oil and butter.
 

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I was lucky enough to get a small bottle of black truffle oil for my birthday. Does anyone have any risotto recipes that would make good use of my bounty?
Thanks,
Kyle
 

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In the January 2001 issue of Bon Appé*** there is a article on truffle oil and a few recipes.
 

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It all depends on what brand it is. And what oil the truffles were infused with. Ask your dealer at the market. At 30 - 140 dollars a bottle, I'm sure he/she would know.
 

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I have two problems with most of the truffle oil now on the market: 1. 95 of it is totally artificial and has never seen a truffle. You have to read the label very carefully if that matters to you. 2. It loses its flavor very quickly even when refrigerated and it is counterproductive to try to eke it out over a long period.
 
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