Black Truffle Butter Recipe

Black Truffle Butter

1. 1

   Soften and prepare butter

   Take 1 cup unsalted butter from the refrigerator and let it sit at room temperature for 30–45 minutes until it is soft but not melted (soft enough to be easily whipped with a spoon). If you need to speed this up, cut the butter into 1/2-inch cubes to soften faster.

2. 2

   Prepare truffle

   If using fresh black truffle (about 15 g), gently clean it with a soft brush or paper towel to remove any dirt. Using a truffle slicer or the thinnest setting on a mandoline/knife, shave the truffle into very fine slices or small pieces. If using preserved truffle in oil or brine, finely chop it and drain off excess liquid. Reserve any truffle-infused oil for use below.

3. 3

   Combine butter and truffle

   Place the softened butter in a mixing bowl. Add the shaved or chopped truffle pieces and, if using, up to 1 teaspoon of reserved truffle oil. Add 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. If using, add 1 tablespoon finely minced chives and 1 teaspoon lemon zest. Using a flexible spatula or an electric hand mixer on low, gently fold and mix the butter until the truffle is evenly distributed and the mixture is smooth and homogeneous. Taste and adjust seasoning: add up to 1/4 teaspoon more salt if needed, but remember truffles are subtle—do not overpower.

4. 4

   Shape and chill

   Scrape the truffle butter onto a sheet of plastic wrap, parchment paper, or into a small container. If shaping into a log, roll the butter tightly in the wrap into a 1 1/2–2 inch diameter cylinder, twisting the ends to seal. Alternatively, press it into a small ramekin or airtight container. Refrigerate for at least 1 hour to firm up, or freeze for 15–20 minutes for quicker setting.

5. 5

   Storage

   Store the chilled truffle butter in the refrigerator for up to 2 weeks in an airtight container. For longer storage, wrap the log tightly and freeze up to 3 months. If frozen, thaw in the refrigerator before use. Note: fresh truffle aroma will fade over time, so consume sooner for best fragrance.

6. 6

   Serving suggestions

   Slice rounds to serve atop grilled steak, roasted vegetables, warm bread, toasted baguette slices, steamed potatoes, or stirred into hot pasta. If using on hot foods, place the butter on the finished dish just before serving so the truffle aroma is preserved.