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Truffle Oil

Black truffle oil dilemma

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Black truffle oil dilemma

fooddude37 | Sep 15, 2003 02:44 PM

Okay, so after using white truffle oil for god knows how long, with many successes, I decided to pick up some black. I'm really having trouble balancing out flavors. I just had some scrambled eggs with about 3 drops of the black oil and even with that, the flavor is just so gutsy I can't figure out how to balance it. I've tried stirring a tiny amount into risotto, drizzling over pan roasted fish, and every time it's just far too prevalent of a flavor for me. With white oil it's like I can just pour that liquid gold over grilled steak and still maintain balanced flavors. I use 3-4 drops of the black and everything tastes like truffles (which isn't a bad thing, mind you) I'm just looking for that something, that one thing that counteracts black truffle oil so maybe I can get some balanced flavors again. Any suggestions welcomed =)

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