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Old 11-03-2014, 08:30 AM   #1
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White or Black Truffle oil

I am trying to copy a Mushroom Truffle Bisque I had this weekend at a chain steakhouse. I found a starting recipe and it calls for Truffle oil. When I searched to acquire some I saw white and black Truffle oil. What is the difference in the two? Which one would work best in a bisque? Anyone have a favorite brand?

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Old 11-03-2014, 11:01 AM   #2
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Most "truffle oil" is artificially-flavored with chemicals not truffles. Personally, I don't like it much.

Real truffle oil, infused with actual truffles is VERY expen$ive and hard to find.

If you proceed with your recipe and the artificial stuff, I'd suggest white oil. It's the type called for in most recipes. Supposedly white truffles are more Italian and back are more French but Im not sure it matters much.

Here is an interesting New York Times article: http://www.nytimes.com/2007/05/16/di...anted=all&_r=0
Less is not more. More is more and more is fabulous.
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Old 11-03-2014, 02:12 PM   #3
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Yes, it's true that the "elite in the chef world" have turned up their collective noses at truffle oil. Alas, I don't give a flip. I own some white truffle oil, and enjoy using it on occasion.
I can assure you that if you're trying to copy a Mushroom Truffle Bisque from a chain Steakhouse, that truffle oil was used, at least in part.
Good luck with your recipe!

PS...is this the recipe you're looking at? Looks good to me and think I'll give it a try...
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