Truffle Butter Recipe

Soften the butter

Remove unsalted butter from the refrigerator and let it sit at room temperature for about 30–45 minutes until it is soft enough to easily mix but not melted. If short on time, cut butter into 1/2-inch cubes to speed softening (10–15 minutes).

Prepare truffle and aromatics

If using fresh truffle, finely mince or grate half a tablespoon. Mince the shallot very finely and finely chop the parsley. Grate the lemon zest and measure truffle oil.

Combine ingredients

Place the softened butter in a medium bowl. Add the minced truffle, truffle oil, finely minced shallot, chopped parsley, lemon zest, sea salt, and freshly ground black pepper. Using a sturdy spoon or silicone spatula (or a hand mixer on low), fold and press the mixture repeatedly until all ingredients are evenly distributed and the butter is smooth and homogeneous (about 1–2 minutes by hand, 30–45 seconds with a mixer).

Taste and adjust

Taste a small amount and adjust seasoning if needed: add up to an additional 1/4 tsp sea salt or a few drops more truffle oil for stronger aroma. Remember truffle oil is potent—add in small increments.

Shape the butter

Spoon the mixed truffle butter onto a sheet of plastic wrap or parchment paper. Fold the edges over and roll into a tight log about 1 to 1.5 inches in diameter, twisting the ends to compact. Alternatively, press into a small container or ramekin if you prefer slices rather than a log. Smooth the exterior for an attractive finish.

Chill to set

Refrigerate the wrapped log for at least 1 hour to firm up (30 minutes if very cold). For longer storage and improved flavor melding, chill for 4 hours or overnight.

When ready to serve, unwrap the butter and slice into rounds. If using, finish each slice with a few extra truffle shavings and a light sprinkle of flaky sea salt to enhance texture and aroma.

Store: keep in an airtight container or wrapped in the refrigerator for up to 2 weeks. For longer storage, freeze the log for up to 3 months; thaw in the refrigerator before use.

Serving suggestions: place a slice atop grilled steaks, roasted vegetables, warm pasta, corn on the cob, baked potatoes, or spread on warm bread. Allow a few minutes at room temperature after slicing for peak flavor and spreadability.