The black truffle, scientifically known as Tuber melanosporum Vitt, is one of the most coveted ingredients in gourmet gastronomy. It is a fungus that grows several centimetres underground, in symbiosis with the roots of truffle trees, such as holm oaks and oaks, among many others.
Locating and harvesting them is a laborious and unique process, requiring the use of specially trained truffle dogs to detect their characteristic aroma when they have reached maturity, which usually occurs between November and March or April.
The black truffle is a highly valued delicacy not only for its rarity, but also for its distinctive flavour and aroma, which gives dishes a touch of sophistication impossible to replicate with other ingredients. It is precisely this combination of exclusivity and distinctive characteristics that has made it a highly valued gourmet mushroom in the world of haute cuisine.
Among the most popular ways of using the black truffle are in oils and sauces, which are imbued with its essence, thus enhancing the flavour of numerous dishes. If you want to know how to use black truffle in oils and salads to enhance the flavour and make the most of this exquisite gourmet ingredient, we recommend that you continue reading this article.
How to use black truffle oil in dishes?
Black truffle oil is one of the most versatile and accessible ways to enjoy the unmistakable flavour of the truffle in all kinds of dishes. It is a flavoured oil, usually olive oil, in which the essence of the black truffle is infused, creating a product that concentrates the aroma and flavour of this fungus in a format that is very easy to use.
Black truffle oil in dishes can be used in a wide range of preparations to add a touch of luxury without fuss. For example, you can use it in salads and with grilled or roasted vegetables. In this case, with just a few drops of black truffle oil on a salad or roasted asparagus, potatoes or mushrooms, you can turn a simple dish into an exquisite gourmet experience.
You can also use it to flavour pasta dishes and risottos to add depth and complexity to these types of recipes. Add it just before serving so that the heat of the dish does not evaporate its delicate aromas. Another option is to use it to add the finishing touch to meat and fish dishes. By simply pouring a few drops of black truffle oil on grilled meats, on a fish fillet, you can give these dishes an exceptional touch.
Similarly, it is also a good option to use truffle oil on eggs and cheeses. We have already mentioned in other articles that black truffle goes particularly well with eggs and soft cheeses. For this reason, with just a touch of this ingredient on these foods, you will be able to elevate them to a higher level. If you want to make this ingredient, we recommend you read our article on how to make olive oil.
How to add black truffle to sauces and how to use them?
So far we have talked about adding this gourmet fungus to dishes or mixing it with olive oil, but the possibilities of this delicacy are practically endless. We are talking about adding fresh, grated or chopped black truffle to sauces to enhance the flavour of everyday dishes immediately. Here are some suggestions on how to use them.
You can add it to cream sauces or vegetable creams. Adding a touch of grated black truffle to creamy sauces, pasta dishes and for vegetable creams can create more harmony in your dishes. This gourmet mushroom often goes particularly well with sauces containing cream, butter or cheese, as it helps to bring out their flavour without being overpowered by the other ingredients.
You can also use it to enhance the flavour and aroma of some meat sauces. If you mix chopped black truffle into wine reduction sauces or demi-glace, you can add a layer of complexity that enhances all the nuances of the meat.
Black truffle mayonnaise is another great way to add black truffle. Add chopped black truffle to your homemade mayonnaise and you’ll discover a simple and effective way to create a sauce that’s perfect with potatoes, fish or simply as a spread on good bread. Similarly, you can also add it to pizza sauces or bruschetta sauces. It’s a way to elevate these dishes to a gourmet experience without complicating your life.
Common mistakes when using black truffle in sauces and oils
Although black truffle oil and truffle sauces are excellent ways to enhance your dishes with its exquisite flavour and aroma, it is vitally important to avoid certain common mistakes so as not to spoil its delicate essence. Remember that, although black truffle has a very distinctive and rounded flavour, it can easily be masked if mixed with other ingredients that have a very strong flavour.
For this reason, when cooking with this gourmet mushroom you should try not to make the following mistakes. Do not cook the black truffle at high temperatures, as exposing the black truffle to high temperatures can easily lose its aroma and flavour. For this reason, it is best to always add it at the end of cooking or just before serving the dishes. This way, you will preserve its flavour and aroma in all its splendour.
Another mistake that many people make is adding too much truffle. Although the flavour of the black truffle is very characteristic and round, the truth is that if we add too large pieces, we will end up saturating our palate and we will lose the flavour of the other foods and sauces. If you want, you can take a look at our article, in which we talk about 10 recipes with truffle sauce.
Tips to enhance your recipes with black truffles
One of the best tips we can give you to enhance your recipes with black truffle is that you should grate it just before serving. For example, for sauces and oils, it is advisable to grate the black truffle when the dish has cooled down a little to maximise its aroma and freshness.
It is best to combine this gourmet mushroom with mild ingredients. As we have mentioned several times, subtle flavours, such as eggs, potatoes, pasta or mild cheeses, allow the flavour and aroma of the black truffle to stand out without being masked by them.
Another tip that will help you to enhance your recipes is to properly preserve this gourmet fungus to maintain its flavour and aroma. Remember that black truffle is a delicate ingredient and should be kept in an airtight, sterilised jar in the refrigerator. You can wrap it in absorbent paper or pour rice over it and change it daily to keep this mushroom in the best possible conditions. If you want, you can read this article in which we talk about why you should add black truffle to your dishes.
Of course, it is advisable to experiment with pairings, combining black truffle in oils and sauces with different ingredients until you find the perfect combination for you. Besides, we will tell you that it combines perfectly with the smoothest white wines, as they respect its flavour and aroma to the maximum.
In conclusion, we can say that the black truffle is a luxury ingredient that, provided it is used in the right way, can transform any everyday dish into an authentic gourmet experience on a par with haute cuisine restaurants. Now that you know how to use black truffle in oils and sauces, we advise you to dare to experiment and take your recipes to the next level with this exquisite gourmet fungus.