Truffle oil sometimes does not contain an ounce of truffles. It is flavored with thioether - a substance that gives the mushrooms themselves their characteristic aroma - olive or grape oil. Oil with real noble truffles is valued at its weight in gold, but has a too short shelf life. However, both the one and the other product are exactly the same used in cooking.
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General Truffle Oil Guidelines
Real truffle oil or artificially aromatized is always a seasoning with an intense taste and aroma. It is used literally drop by drop. If we take into account that butter with a noble truffle can cost about several thousand rubles per 100 milliliters, then this is not surprising.
Oil with the so-called natural flavors is a little cheaper, but its taste and aroma are even more saturated. At the same time, all the charm of truffle oil evaporates during heat treatment, because it is used solely to season various dishes. If you need to add such oil to a hot dish, then it is dripped into an already prepared dish.
Noble truffle oil is also extremely volatile. It is not only not stored for a long time, they should be seasoned with something immediately before serving.
Truffle oil is well suited to dishes whose own taste and aroma is neither subtle and delicate, nor bright and intense. In the first case, truffles will destroy the natural smell of the ingredients, in the second - you will get culinary disharmony from competing flavors. Truffle oil is well suited for dishes of potatoes, rice, pasta, eggs. It is combined with fish, meat and vegetable salads. Surprisingly, truffle oil goes well with … truffle dishes. In summer, these noble mushrooms have a less intense taste and some chefs see nothing wrong with “refreshing” it. Naturally, only natural oil is used for this purpose.