We have recently taken delivery of some White Trufflle Oil, and in doing a little research I find that this oil is something of a bone of contention among celebrity chefs. Gordon Ramsay has apparently been heard decrying on American Masterchef. Further research shows that actually there are two different grades of white truffle oil - one, the cheap one, is made using low grade rapeseed or grapeseed oils and artifical flavourings to create the signature petrolly aroma; the second, the expensive type, is made using extra virgin olive oil and is altogether a better product. Ours, I'm happy to say, is "reassuringly expensive" - to borrow a catchphrase - at £12.80 for a 250ml bottle and uses a blend of extra virgin and ordinary olive oils. Obviously we hope you enjoy it and that it adds a different note to your cooking.
Here are some suggestions gleaned from the Interweb as to how to use it. The trick seems to be to treat it as a garnish and avoid overheating it as this will impair it's flavour.
mix a little (very little) with honey and drizzle it over apple slices with brie and candied walnuts.
make a salad dressing out of it with olive oil, balsamic vinegar and honey.
drizzle it onto risotto.
add a splash over pasta or gnocci
put it on just about anything and it will be delicious. Truffle oil is wonderful.
drizzle it over hot chips or mini fried risotto balls.
a single drop in scrambled eggs or a Swiss cheese omelette, in cheese soufflé, in vinaigrette or in mashed potatoes.
remember, it can be very strong, with a powerful "petrol" smell - so take it easy.
it is fabulous over popcorn. pour a little into melted-but-somewhat-cooled butter, then toss with grated parmesan cheese
squish a clove of garlic into the butter/oil, too!
drizzle on roasted potatoes or a fresh baguette.
drizzle on Tomato soup with a little cheese.
add a drizzle to mushroom soup right before serving