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.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free, Paleo, Vegetarian and Vegan
Table of Contents
8 Reasons to Love This Recipe
Curious why homemade truffle oil is a game-changer? Check out these eight reasons why you’ll love crafting your own aromatic elixir right at home:
- You’ll be making truffle oil at home… how many people can say that?
- It will be the absolute best oil you’ve tasted.
- You will know the ingredients that have been added.
- No perfumes or flavor enhancers used.
- It adds a whole new dimension to cooking and possibilities in the kitchen.
- Great as a drizzle over an appetizer or mixed into a summer salad.
- You’ll be making a completely low-carb ingredient.
- This is the perfect oil for entertaining… tastes great and has a cool story behind it!
Is Truffle Oil Low-Carb?
Absolutely! Truffle oil is low-carb. Each tablespoon of this oil contains just 0.2g of net carbs. If you remove most of the truffle, it becomes a zero-net carb ingredient.
Tips On Making The Best Truffle Oil At Home
It’s surprising to me that I didn’t learn how to make truffle oil from my good truffle-farming friends. Instead, I learned from a friend of mine.
Here are the secrets on how to make it:
- 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 of the whole process is getting fresh truffles.
What is the difference between white and black truffle oil?
Truffle oil comes in two main varieties: white truffle and black truffle, each distinguished by the type of truffle used in its production. White truffle oil is infused with white truffles (Tuber magnatum), known for their delicate truffle flavor and aroma that blends garlicky and nutty notes. This oil offers a subtle and complex flavor profile, often used to add a refined touch to dishes without overpowering other flavors.
On the other hand, black truffle oil recipes are infused with black truffles (Tuber melanosporum or Tuber aestivum), prized for their earthy and robust aroma. It boasts a more intense truffle flavor, making it a popular choice for enhancing dishes with its deep, aromatic essence. Both varieties of oil are used as a finishing touch in cooking to elevate flavors, whether drizzled over salads, pasta, meats, or incorporated into sauces and dressings for a gourmet touch.
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 will 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.
Truffle Oil Ingredient List
Here is the list of ingredients you’ll need to make the oil:
- ½ cup olive oil (high-quality)
- 1 tablespoon fresh truffle (winter) or 2 tablespoons summer truffle
Tools Required
Here is the list of tools you’ll need:
How To Make Truffle Oil: Complete Cooking Guide
To make oil with fresh black winter truffles, we are going to gently warm good-quality olive oil. The oil should be between the temperature range of 120 to 140° F (48 – 60°C). Use an instant-read thermometer to check the oil temperature.
When the oil has been heated, turn the heat 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.
Cooking Method
- Heating
Preparation Steps
- Gather all the tools and ingredients.
- Clean the truffles.
Cooking Instructions
- Heat the oil in a small pan to 130° F (55°C).
- 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.
💡 My Pro Tip
Equipment is important when working with truffles. I don’t often say this (unless you’re going to be making something like sous vide steak or a rotisserie chicken, which absolutely requires specialized equipment for the recipes to be made.) With this recipe, it is important that we have a truffle slicer.
The slicer allows us to slice the truffle so thinly that it is impossible to do with a knife. Why do we want thinly sliced truffles? It releases more flavor. We have more surface area for the oil to penetrate and meld with the truffle. A good truffle slicer is absolutely a worthwhile investment.
⏲️ Time-Saving Tips
- Prepare this recipe in advance to allow the truffle to infuse fully in the oil. The flavor intensifies significantly within the first 24 hours.
- Order your truffle slicer ahead of time to ensure it arrives before your fresh truffle does!
What to Make With Truffle Oil?
Wondering what to make with your homemade oil? Here are some delicious ideas:
- Roasted Brussels Sprouts: Drizzle with truffle oil before roasting for an earthy flavor boost.
- Spicy Roasted Cauliflower: Toss the oil over after roasting to add a luxurious touch.
- Grilled Asparagus: Finish with a light drizzle just before serving.
- Baked Zucchini Fries: Dip in truffle oil aioli for a gourmet twist.
- Porterhouse Steak: Brush with truffle oil during grilling for a decadent finish.
Storage Tips
Storing homemade truffle oil is different than storing store-bought truffle oil. Store-bought oil is typically brought to very high temperatures to make everything shelf-stable. This is the reason that they typically have perfumes and other additives, as the high heat tends to kill off the truffle flavor. We are making homemade oil with truffles that 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.
Does the oil go bad after three days? Probably not, but the truffle flavor diminishes every day after the first.
Recipe Conclusion
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 how you can tell the difference? 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.
Now you know How to Make Truffle Oil, make sure you’re 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 for oil, or other truffle recipes when they are fresh! During the off season, you’ve got something to look forward to. The thrill of anticipation. Delicious. Please write in the comments any questions or suggestions you may have. You can also find me on Facebook or Instagram.
More Truffle Recipes
Check out some more ideas for fresh truffles here:
- Truffle Butter: Find out how to make truffle butter with the last little crumbs of truffle.
- Truffle Risotto: Showcase the fine truffle flavor and make it the star of the show in truffle risotto.
FAQs
Truffle oil is an infused oil that captures the essence of truffles, typically made by steeping slices or pieces of truffle in a neutral oil like olive oil. Truffled olive oil adds a distinctive earthy and aromatic flavor to dishes, often used as a finishing touch to enhance various foods from salads to meats.
The amount of truffle oil to use depends on its pungency, which varies by truffle type and individual truffles. Summer truffles are less aromatic than winter truffles. Use more homemade truffle oil, as it’s lighter and more delicate than store-bought versions.
Fresh, homemade truffle oil has a heady scent that is woody and reminiscent of dank mushrooms. The smell is not overpowering but delicate.
Its flavor is a combination of the earthiness of the truffle and the spicy bitterness of good-quality olive oil. It is a true tasting experience.
Truffle oil should be used as a finishing oil, not for cooking at high heat, as it loses its flavor. It’s an expensive ingredient best used to enhance dishes after cooking so don’t think about searing your steak with truffle oil!
How to Make Truffle Oil
Ingredients
- ½ cup olive oil high-quality
- 1 tablespoon fresh truffle winter or 2 tablespoons summer truffle
Instructions
Preparation Steps
- Gather all the tools and ingredients.
- Clean the truffles.
Cooking Instructions
- Heat the oil in a small pan to 130° F (55°C).
- 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.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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13 Responses
That was a real fun read!! It really makes me want to make truffle oil. I think my hubby would love it. I know I will! Great post!
Hi Elaine:
Thanks so much- I’m working on starting to import truffles into the States, so I figured I should have some truffle recipes ready to go!
Hope you have a great day-
Scot
This is a great resource! Thanks for sharing!
Hi Kristina:
Thanks so much- I love making truffle oil and can’t wait for summer truffles… only 1 more month and they should be available.
Have a great day-
Scott
Oh, fresh truffle oil made from real truffles…there’s almost nothing better… Great post, very helpful, too!
Hi Nicoletta:
Thanks so much… and you’re right! Fresh truffle oil is delightful. I’ll be selling real truffle oil made by an organic truffle farm here in France starting in July- it is fantastic!!
Take care-
Scott
We were in Italy two years ago and did a wine tasting tour in Tuscany… our guide told us this exact same thing (and to skip store-bought). I still haven’t tried it, but I’m drooling just reading this!
Hi Sarah:
Sorry for the delayed response- we were traveling and I took some time off the blog. Back now and getting things going! I’m going to start importing truffles, truffle honey, truffle salt and REAL truffle oil from my truffle farming friends in France. Let me know if you might be interested!
Take care and have a great day in the kitchen-
Scott
What a fantastic and detailed post! Really fantastic information! It’s GREAT to know they will import truffles here to the states! The shelf life aspect is interesting… I make a recipe for Truffled Cauliflower soup and I bought my truffle oil at Oil & vinegar….do you think it has a shelf life? I bought it a year ago and still have some. I’m also wondering….have you considered making batches for people and shipping it to them in here the states for people who want the truffle oil, but don’t have time to make it?
This post is REALLY great…really detailed and those pictures are STUNNING! Thanks so much for posting this!
Hi Amanda:
Well, I’m back now and starting to get posting again! I’ll be importing summer truffles staring in August along with truffle honey, truffle salt and REAL truffle oil. Let me know if you want some and I’ll be sure to get it to you.
Feels good to be back in the blog!
Take care and have a great day in the kitchen-
Scott
Hi Scott, thanks for sharing your knowledge and passion for food, in this case truffles. Just went on a truffle hunt yesterday and got some fresh winter truffles (french black) straight from the farm. I will try your truffle oil recipe for sure.
Hi Oscar:
How did it turn out?
I’m working on importing truffles currently to the States from my friends in France. Can’t wait to get my hands on some more!!
Take care and thanks for reading-
Scott
You make it so simple. I’m gonna try this right away. I hope the truffles I got are good enough..!! Thanks for the information.