Magic is in the truffle oil

Truffle afficionados know from experience that their gastronomic passion is quite an expensive one. Especially these days, where a few grammars can cost over 100 euros, the use of truffles in everyday cooking sounds like a certain way to meet the fate of Lehman Brothers. So, should we forget about indulging into our favorite fungus? No way!

There is a list of lovely products that offer the full aroma and flavor of our favorite truffles at a fraction of its cost: truffle butter, truffle salt, and truffle oil all provide the essence of the divine fungus without breaking the bank.

Another secret is to avoid complex, flaboyand dishes and just enhance your favorite recipes for extra taste. For example, you can add the truffle magic to your favorite Vinaigrette sauce and spread the joy.

Such an extraordinary sauce may be served over mixed greens or tossed with chunks of foie gras, hard boiled eggs and roasted porcini or portobellos. Another idea would be to serve with asparagus topped with shavings of good Parmesan. The list goes on and on. We recommend FoodsCross truffle oil, with with you may prepare the best vinaigrette and you’ll be astounded how many things you’ll find to do with it.

Added bonus: the vinaigrette keeps for weeks in the fridge. And speaking of the fridge, your truffle oil (and most oils for that matter) will also stay fresher refrigerated. Just remember to bring them to room temperature before serving.

Recipe for White Truffle Vinaigrette

1 large shallot, chopped
1 clove garlic, finely minced
¼ cup extra virgin olive oil
6 tablespoons Premium white truffle extra virgin olive oil by FoodsCross
2 tablespoons red wine vinegar
Truffle salt and freshly ground black pepper to taste


Whisk together the vinaigrette ingredients and set aside for at least 15 minutes to allow the flavors to blend well.