Looking to learn how to make truffle oil? Here’s a great resource to get you started. Fresh truffle oil is delicious as a salad dressing, used as a decadent dipping sauce for crusty baguette or as a finishing drizzle on soups or other savory dishes. You’ll be amazed at just how easy it is to make truffle oil.
This truffle oil recipe is: Gluten Free, Paleo, Low Carb, Vegetarian, Vegan, Primal and Wheat Belly Friendly.
Learning How to Make Truffle Oil
It’s surprising to me that I didn’t learn how to make truffle oil from my good truffle farming friends. Instead, I learned how to make truffle oil from Giuseppina, my Venetian Master Chef friend at her cooking school Venise en Provence.
Here’s are the secrets on how to make truffle oil:
- Use fresh truffles. Preferable winter truffles for the most flavor.
- Use good quality olive oil. Truffles are a very expensive ingredient. Don’t cheap out on the oil.
- Use extremely low heat. Truffles hate high heat.
- Let the truffles infuse the oil.
- When the oil cools, use immediately.
Seems simple enough. Really the hardest part to the whole process is getting fresh truffles.
Where do I get fresh truffles to make truffle oil?
You’re in luck. My good friends own an organic truffle farm in the south of France and we import them to the States!
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- Great information on what to look for when purchasing truffles (seasonal)
- A fantastic Black Truffle packet with tons of tips and tricks with truffles (available 3/20/17)
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How to make truffle oil:
To make truffle oil, we are going to gently warm good quality olive oil. The oil should be between the temperature range of 120 to 140 degrees Fahrenheit. Use an instant read thermometer to check the oil temperature.
When the oil has been heated, turn it off. Shave or grate the truffle into the oil. Allow to steep in the oil for 30 minutes or until the oil has cooled to room temperature.
How long does truffle oil keep?
When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly.
Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods.
The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms.
How much truffle oil should I use?
It all depends on how “truffled” your oil becomes. All truffles have different levels of pungency.
As a rule, summer truffles have less aroma and intoxicating flavor than winter truffles.
One truffle may have more flavor than another as well. No two truffles are exactly alike. They’re a lot like snowflakes… each one is unique.
So how much truffle oil to use depends entirely on how truffled the oil has become. I tend to use quite a bit, since fresh truffle oil tastes NOTHING like the oil that you buy in bottles. Homemade truffle oil is light, delicate and truly pleasing to eat.
What does truffle oil taste like?
Fresh, homemade truffle oil has a heady scent that is woody and reminiscent of dank mushrooms. The smell is not overpowering, but delicate.
Fresh truffle oil has a flavor which is a combination of the earthiness of the truffle and the spicy bitterness of good quality olive oil. It is a true tasting experience.
Why is truffle oil so expensive?
Homemade truffle oil is an expensive ingredient. I would call it a luxury ingredient, so plan to use it appropriately.
It is expensive for two reasons. First, truffles are very expensive and we’re going to use a good amount of the truffle in the oil. Second, quality olive oil is not cheap. When you combine both of these already expensive ingredients together, it creates a whole new “super” expensive ingredient!
If you are wondering why REAL store bought truffle oil is so expensive, just read the last paragraph. If you encounter inexpensive truffle oil, it is going to be made with chemicals meant to replicate the truffle flavor. Walk away quickly.
Should I use truffle oil to cook?
Thinking about searing your beautiful steak with truffle oil? Think again. Truffle oil is truly a finishing oil and should be treated as such.
When using truffle oil in a high heat environment like searing, sauteing, frying or even roasting in the oven… all the truffle flavor will disappear and you’ll be left just with the olive oil flavor.
Fresh truffle oil is an expensive ingredient. Give it the respect it deserves by using it properly and making it the star of the meal.
Thoughts on How to Make Truffle Oil:
Let’s make one thing clear: I’m not suggesting that you should use bottled truffle oil in just about anything. Unless it is made with REAL TRUFFLES, it is most likely chock full of chemicals and will ruin just about any recipe.
Wondering what truffle oil uses real truffles? Take a look at the ingredients on the label. If it says Tuber Melanosporum on the label, you’ve got some real truffles in there… most likely. Maybe the manufacturer just dropped some black truffle shavings at the bottom of the bottle before filling it with fake, chemical truffle oil. It’s hard to tell, which is why I love making my own truffle oil.
If you are going to make truffle oil, you need to be using real, fresh truffles. Kick any frozen truffles to the wayside. They will taste like wet, stinky cardboard. Want to use “preserved truffles” or the kind of gross looking “truffles in sauce” you see online? They’re just not good and not worth the money.
Truffles are seasonal, which is something I love about them. Enjoy them when they are fresh! During the off season, you’ve got something to look forward to. The thrill of anticipation. Delicious.
Fresh Truffle Oil
A delightful ingredient combining high quality olive oil and fresh truffles. A true luxury ingredient that tastes incredible.
- 1/2 Cup Olive Oil High Quality
- 1 TBSP Fresh Truffle Winter. Use 2 TBSP Summer Truffle
Heat the oil in a small pan to 130 degrees.
Turn off the heat.
Slice or grate the truffle into the oil.
Allow to steep for 30 minutes or until the oil has cooled to room temperature.
PLEASE NOTE: This recipe has a VERY LIMITED shelf life of two to perhaps three days. My recommendation is to use it immediately rather than making it ahead or keeping leftovers.
Go ahead and use this as a finishing oil, a dipping oil for bread or added to a truffle risotto or pasta.
Want to use it as a salad dressing? That's easy too... and so simple. Lightly coat the salad with the fresh truffle oil and add some coarsely grated Himalayan or Gray Sea Salt. That's it. Delightfully simple and tasty.