noun a type of oil infused with the flavor of truffles, a type of edible fungi known for their strong aroma and flavor
Truffle oil is commonly used in the culinary field as a finishing oil to add flavor to dishes such as pasta, risotto, and salads.
Truffle oil is a staple in fine dining establishments, where it is drizzled over dishes to add a luxurious touch and elevate the overall taste.
Many home cooks use truffle oil to add a gourmet touch to their everyday meals, such as scrambled eggs, mashed potatoes, and grilled vegetables.
In gourmet cooking, truffle oil is used to enhance the flavor of high-end dishes like foie gras, truffle mac and cheese, and truffle fries.
Truffle oil is commonly used by chefs to add a rich and earthy flavor to dishes such as risottos, pastas, and salads. It is often drizzled over finished dishes for a final touch of flavor.
Food critics may mention the use of truffle oil in their reviews of restaurants, noting its presence in certain dishes and how it enhances the overall flavor profile.
Food scientists may study the chemical composition of truffle oil to understand its flavor compounds and how it interacts with other ingredients in food products.