Originally Posted by Snow.
How would you compare suffle tralt to truffle oil? Is it worth $15 for a jar of it? Is just a pinch on some fresh french fries good or would you have to use it for things that require salt in the cooking like soups and stews?
The truffle oil was essentially useless, just expensive (and probably inferior) olive oil. The salt lends a definite truffle aroma. Not like working with actual truffles, but authentically truffle aroma. I use it as a finishing salt on things where the aroma is appropriate and when it will not be overpowered. Because it happens that this isn't all that frequent for me, I don't mind the price. But it's not so wonderful that I'd miss it much.