Why Truffle Products Should Always Be a Finishing Touch 

Did you know that truffle products are best enjoyed as a finishing ingredient rather than cooked into a dish? It’s one of the most important rules when working with truffles—and the key to getting the most out of their intense aroma and flavor. 

Truffles are prized for their delicate, earthy fragrance. High heat burns that fragrance and aroma off. When exposed to intense heat for too long, that signature aroma quickly evaporates, leaving little to no truffle flavor behind. 

Take truffle oil, for example. If you roast potatoes in truffle oil, the heat will cook off the truffle essence before the potatoes ever reach the table. The result? Crispy potatoes with little to no truffle impact. 

Instead, roast your potatoes using a neutral, high-heat oil like olive or grapeseed oil. Once they’re perfectly golden and hot from the oven, finish them with a drizzle of truffle oil and give them a good toss. This final step preserves the truffle’s aroma and delivers that rich, luxurious flavor truffles are known for. 

The same principle applies to all truffle products—truffle honey, truffle salts, sauces, peelings, and even fresh truffles. Add them just before serving, or use them as a final garnish, so their complexity shines through rather than disappearing in the cooking process. 

Think of truffles as the final flourish, not the foundation. When used thoughtfully, a little goes a long way—and the payoff is a dish that truly tastes (and smells) like truffle.