Truffle Butter
This truffle butter recipe is a seasonal specialty that is one of many wonderful ways you can preserve a little of your truffle. It’s a winter treat that I enjoy each year and don’t think this season would be the same without it.
In This Article
What Is Truffle Butter Exactly?
It always sounds so much more complex than it actually is. However, it’s simply butter mixed with some freshly grated black truffle, a small amount of salt and that’s it! Maybe even a touch of garlic mixed in if you like too. I prefer just the basic ingredients, so you get the strong aroma and taste of truffle when using it. If you want to know more about truffles, you can find some background in my truffle salt article.
Ingredients Needed
I have specified using unsalted butter in this recipe because I like to control how much goes in. I also like using my homemade cultured butter, which is unsalted. If you want to use salted butter that’s fine too, just leave out the salt in the recipe.
- Unsalted Butter (or better yet – some homemade cultured butter!) – I suggest using the best quality you can find if not making your own. The butter is the main ingredients so a delicious one will make all the difference. Something like Pepe Saya, Paris Creek Farms or Lurpak.
- Fresh black truffle – You do have to be willing to part with a little of your truffle for this recipe. I’ve used 10% of the butter weight (125g / 4.5 oz), which was 12g or 1/2 oz of truffle. If you don’t want to use that much simply cut down the volume of butter and use 10% of that in truffle weight.
- Salt – A little goes a long way here, so I only use 1/4 tsp. I like to sprinkle a little on top of the butter once its shaped too.
There is absolutely no need to be making your own cultured butter for this recipe. However, I can attest to it being extra delicious if you do!
How To Make Truffle Butter
This recipe can be made in minutes, but you will need to remember to take the butter out of the fridge. It’s important that it’s softened or mixing the truffle in will be impossible. I don’t recommend softening in the microwave because you don’t want any of it melted. Just soft and malleable.
- Soften the butter by leaving it to sit in a bowl on the bench for 30 minutes to an hour. It will really depend on the weather at the time you’re making this.
- Add the salt, then grate the truffle straight over the top.
- Mix well to ensure the truffle is evenly distributed throughout the butter.
- Put the butter back in the fridge to firm up slightly so it’s easier to shape. If you’re keeping it pressed in a small dish you can do this straight away then place in the fridge.
- If shaping into a block or log – remove the butter from the fridge and shape as you wish. I used butter pats to shape mine back into a block. You can also roll it into a log in baking paper and store it that way.
- Store in the fridge. This will keep its lovely truffle flavour for a good couple of months.
There are so many ways you can use this. I love to make scrambled eggs with it, you can put a knob on cooked steak, toss pasta through it, or even butter your toast with it.
FAQ
It has a very earthy taste not unlike mushrooms though definitely nuttier and more fragrant. That makes it a great match for a lot of heartier and slightly heavier winter foods. The flavour of truffle is really brought out by fats, which is why mixing it through butter can make it shine.
There are endless uses for this seasonal wonder. It makes the most perfect scrambled eggs or truffle pasta, you can put some on a steak when it comes off the grill, or just have it on toast.
Watch How To Make This Recipe
Truffle Butter
Ingredients
- 125 g good quality butter
- 12 g freshly grated black truffle
- ¼ tsp salt (optional)
Instructions
- Soften the butter by leaving it to sit in a bowl on the bench for 30 minutes to an hour. The time needed will really depend on the weather at the time you're making this.
- Add the salt, then grate the truffle straight over the top.
- Mix well to ensure the truffle is evenly distributed throughout the butter.
- Put the butter back in the fridge for 45 mins to an hour to firm up slightly. This will make it much easier to shape back into a block or a log. If you're keeping it pressed in a small dish you can do this straight away then place in the fridge.
- If shaping into a block or log – remove the butter from the fridge and shape as you wish. I used butter pats to shape mine back into a block. You can also roll it into a log in baking paper and store it that way.
- Store in the fridge. This will keep its lovely truffle flavour for a good couple of months.
Notes
Nutrition
Pin This Recipe For Later
WANT MORE PRESERVING RECIPE IDEAS? TAKE A LOOK AT THESE!
NEVER MISS A THING!
Follow me on Facebook, Instagram, and Pinterest to keep up to date with all my latest recipes, hints, and tips.