Truffle oil de John Spottiswood

This is a secret ingredient of many chefs, who use it to impart the earthy taste and aroma of truffles to their dishes. There are two varieties: the mild white truffle oil and the more pungent black truffle oil. Both are delicious sprinkled on pasta, but the black truffle oil is better suited to meats and heavy sauces while the white is the best choice for fish dishes, cream sauces, and vinaigrettes. If you're cooking with it, add it at the very end to prevent the flavor from dissipating. Truffle oil is expensive, but a little goes a long way.