Ingredients
Truffle oil
Truffle oil is one of several ways in which man attempts to make the prized aroma of rare fresh truffles available year-round and at a lower cost than that of the fresh fungi.
It is not oil extracted from truffles, but oil flavoured with truffles.
Truffle oil is a garnish and should never be used for frying.
Sprinkle lightly over poached or fried eggs, served with hot cooked pasta and a little Parmesan cheese if desired, or firm green vegetables such as French beans and asparagus.
Buy a very small bottle and be sure to keep it in a cool dark place. Use within three months of purchase.
Related recipes
- Leek soup with goat's cheese croûtes and truffle oil
You don't need to be a three-star chef to make Ed Baines' classy soup, but your dinner guests will think you are - White shallot soup with Gruyère croutons and truffle oil
For an elegant starter, try Abigail Fawcett's velvety shallot soup, complete with croutons and a luxurious dash of truffle oil - Salt cod and bean soup with truffle oil
Laced with garlic and drizzled with truffle oil, James Martin's fabulously flavoursome soup is smooth, sophisticated and scrumptious to boot! - Seared sirloin of beef, celeriac and pea puree, chanterelles and truffle oil
Luxurious ingredients, including chanterelle mushrooms, combine to make a delicious steak meal in Merrilees Parker's autumnal recipe - Seared scallops with blue cheese polenta, shitake mushrooms and truffle oil
Tender quick-to-cook scallops and tangy 'instant' polenta make a memorable meal in minutes, in this fabulous recipe from Luke Mangan
