: Black truffle oil I have a new recipe that calls for 6oz of Perigord black truffles. Since these are so expensive I ordered the black truffle oil. How much oil should I use in place of the 6oz of truffle.

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In general, a fresh truffle's contribution to a dish is aromatic. I'm not saying that they don't have a flavor, but it is the aroma, hitting you in the face, that is significant. Truffle oil is mostly made with chemically produced, artificial truffle flavor/aroma. My chemist friends might argue that if the chemical analysis of a fresh truffle results in a compound that can be produced in a lab, they are essentially the same. Some of us would argue that something is lost in translation. Having said that, truffles and truffle oils vary widely. Truffle oil manufacturers use various oils of various quality. In terms of the real deal, a truffle begins to lose its aroma and flavor the moment it is unearthed. So, in the end, there is no way to give you a substitution that works every time. You'll first have to decide if you like the oil, as opposed to the real truffle. Then, if you choose to use it, I would suggest adding a few grams at a time until you achieve results you are happy with. For me, a real truffle is special. Once in a while, I buy the real deal from a reputable source, and enjoy.