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We’re not typically the type to immediately go nuts for celebrity-endorsed products, but when we heard that Oprah was a fan of TRUFF Hot Sauce, we knew it was the real deal. TRUFF White Hot is made with chili peppers, coriander, and white truffle oil, and is sweetened with organic agave. “It tastes like truffle and sriracha had a baby,” the brand’s website notes. Okay, we’re not mad about that at all! This stuff has a major fan base and truffle aficionados now have a new reason to get spicy: The brand has launched an even hotter version of their popular white truffle hot sauce: TRUFF White Hotter.

TRUFF White Hotter Sauce hit the market in September and this bottle is not playing around. Registering at 5,000–7,000 Scoville heat units (SHU), White Hotter blows TRUFF’s original White Hot (at 2,500–3,000 SHU) out of the water.   

Like all of TRUFF’s hot sauces (they make a black truffle version, too), White Hotter is vegan, gluten-free, and preservative-free. It’s also pretty darn affordable, considering it contains real truffles in addition to truffle essence — a six-ounce bottle retails for $34.99 but you can get it for 20 percent off during TRUFF’s sitewide Cyber Monday sale

Is it worth it? Um, yes. According to TRUFF’s legion of devoted fans, this is liquid (white) gold. Comments on the brand’s Instagram launch announcement included “Game changer,” “This bottle is instantly my favorite already,” and “SHEEEEEEEE,” followed by a small army of chili pepper and flame emojis. 

The sauce itself is thick and creamy, and is obviously excellent drizzled over eggs, nachos, and grain bowls — but TRUFF fans also love to cook with it, using the combination of white truffles and chilis to literally spice up everything from lobster rolls to mac and cheese.

You can buy TRUFF’s White Hotter Sauce online. Each bottle comes in a fancy “VIP” box, which would be a great touch if you’re planning to gift it. But if hot sauce isn’t your thing, you can still get in on the funky-luxe love: TRUFF also makes a truffle-infused mayonnaise and pasta sauce!

Rochelle Bilow

Contributor

Rochelle Bilow is a graduate of the French Culinary Institute, the former social media manager at Bon Appétit Magazine and Cooking Light Magazine. She has also worked as a cook on a small farm in Central New York, and a Michelin-starred restaurant in New York City. Connect with her @rochellebilow.