Truffle-infused oil is an excellent ingredient to help add a sophisticated touch to your dishes. With a little creativity, you can impart unique flavors in seconds. 

What Is Truffle Oil?

Truffle-infused oil — also known as truffle oil — earns its name from the infusion process used during its production. An infused oil starts with a neutral base like sunflower, grapeseed or olive oil to act as a carrier for the desired flavor. A flavoring agent is then integrated with the base oil to draw out a rich taste. For truffle oil, these flavoring agents are either white or black truffles. 

The flavor and aroma of a truffle are shrouded in mystique — especially if you have never tasted a truffle. Truffles are essentially mushrooms that grow underground. Their rarity and unique flavor make them a fine dining delicacy. It can be difficult to describe the flavor of a truffle, but many use terms like woody, earthy, garlicky and fruity. The flavor is complex and intense, which allows it to add character to a wide variety of dishes. 

How to Use Truffle Oil in the Kitchen

Cooking with white truffle oil is as simple as identifying and combining flavors in your recipes. Truffle oil imparts a unique taste, which makes it ideal for dishes that do not already deliver strong flavors. Here are some simple ways you can incorporate white truffle oil in your kitchen.

Truffle oil Omelette Recipe

When spring arrives, we always get excited for the fresh produce that's once again available! This omelette recipe can be tweaked for whatever fresh veggies you want to use.

2 farm fresh eggs
3 stalks of asparagus
2 shiitake mushrooms
1 to 1 1/2 Tbsp EVOO to drizzle in the pan
1/4 tsp truffle oil
Salt & Pepper, to your taste
Parmigiano Reggiano, grated (as much as you desire)
Small bunch of fresh chives, optional garnish

Heat up a large pan on medium-high heat. Drizzle in the EVOO and the Butter Olive Oil (optional) and let it rise to temperature.

Chop the 3 stalks of asparagus into medallions, and slice the mushrooms about 1/8 of an inch thick, then slice in half. (If you like bigger size bites, by all means)

Once the olive oil is to temperature, add the veggies into the pan, season with salt and pepper to your liking, and sautee for about 5 minutes or until the asparagus and mushrooms gain colour.

Whisk the 2 eggs and add the Truffle Oil to the mix, and whisk until it all combines.

Turn the heat down to low, then add the egg/truffle oil mix to the pan. Lift the pan and work the mixture all around the veggies. Keep an eye on the thin egg part, working the omelette with your spatula so it doesn't stick or burn.

Grate some Parmigiano Reggiano on top, then fold the sides over the middle until it's "wrapped" as pictured.

Garnish with fresh chives, and enjoy!