How To Make Truffled Salt (White or Black Truffles)

Truffled Salt on a baking sheet with a microplane.

Black Truffle Salt

For this batch, I went ahead and made black truffle sea salt since I already had one in my refrigerator waiting to be used up after making Truffle Butter and Truffle Pasta. If you’re making white truffle salt, make sure to start small and work your way up as white truffles are much more rich in flavor than black truffles.

Bowl of black truffle salt in a white bowl.


Truffles – Fresh truffles or truffles in olive oil both work. Preserved truffles are much more economical and easier to find. Here’s the exact brand I use to make Italian black truffle salt, however they have a slew of options. Here’s a rundown of the Types of Truffles to choose from, if you’re unsure of what to purchase.

Sea Salt Flakes- A high-quality natural sea salt serves as the base. The coarseness of the pure sea salt crystals affects the texture and distribution of the truffle flavor.

Bowl of salt next to a black truffle and microplane to make truffle salt.

Step by Step Instructions

Here are a few step-by-step visuals to help you make homemade truffled salt with ease:

Prepare the Truffles – Finely grate the truffles.

Hand shaving a black truffle into a white bowl.

Mix With Salt – Combine the truffles with the sea salt in a bowl. I like using my fingers to really infuse the flavor into the sea salt grains.

Freshly grated mushrooms in a white bowl over salt.

Dehydrate – Transfer the salt to a baking sheet and dehydrate at 100°F for 8 hours.

Truffled salt on a baking sheet.

Use – It’s ready to use as a finishing salt! Keep in mind the longer it sits, the more pronounced the truffle flavor will be.

Truffled Salt Uses

What is black truffle salt used for? There are so many ways to use it thanks to the savory flavor! The truffle aroma and earthy mushroom flavor goes well on:

  • Truffle Mashed Potatoes – recipe coming soon!
  • Egg Dishes – sprinkle over scrambled eggs or even hard boiled eggs. 
  • Pasta – sprinkle a smidge over your favorite pasta, like SugoMushroom Ravioli or Lobster Ravioli, in place of regular salt.
  • Red Meat – use it to finish off beef dishes, such as Prime RibCoulotte SteakSous Vide FIlet Mignon, and Sous Vide Ribeye.
  • Vegetables – add a dash to your favorite vegetables before serving.
  • Truffle Popcorn – recipe coming soon!
  • Truffle Risotto
  • Bread – think fresh baguette or even garlic bread.
  • Two Words: French Fries
  • Truffle Butter – sprinkle on top of the finished compound butter for extra truffle flavor!
Truffled butter in a small white bowl.


  • Make truffled salt in small batches to ensure the rich flavor stays intact. As with any other finishing salt, the potency will be reduced with time.
  • Use high-quality ingredients when making truffled salt as there are only two ingredients. This ensures the best truffle salt results.
  • Due to the rich flavors, a little goes a long way so don’t over do it. Start small and work your way up. Especially if you’re using white truffles.
  • Store your truffled salt in the airtight container. It should be kept in a cool, dry place to maintain its flavor and aroma.
  • Experiment with different types of truffles and salt textures to hone in on your favorite!
Truffled Salt on a baking sheet with a microplane.

Truffled Salt (Use White or Black Truffles)

Truffled salt, a luxurious and flavorful condiment, brings a touch of gourmet to everyday meals. Making black truffle salt, or white truffle salt, at home is surprisingly simple and much more economical than buying pre-made. Make with truffle butter or truffles with pasta for added luxury!
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Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 24 tsp
Author: Darcey Olson
Cost: $10


  • ½ cup corse sea salt flakes
  • ¾-1 tbsp grated truffles ((*Note 1))


  • Add the sea salt to a small mixing bowl.
    ½ cup corse sea salt flakes
  • Grate the truffle over the top using a microplane. Use a small spoon or your fingers to combine.
    ¾-1 tbsp grated truffles
  • Set the dehydrator to 100°F and dehydrate for 8 hours. Toss to combine halfway through.
  • Store your truffled salt in the airtight container until ready to use.


Note 1 – Fresh truffles are more flavorful than preserved truffles, so if using, start with 3/4 tbsp. and work your way up. If using preserved truffles, go ahead and start with 1 tbsp. 
Nutritional information is only estimated as it varies depending on the truffles and salt you utilize. 


Carbohydrates: 0.1g | Protein: 0.03g | Sodium: 2358mg | Potassium: 3mg | Fiber: 0.03g | Calcium: 2mg | Iron: 0.04mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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