Black Truffle Butter Recipe

Truffle Butter

1. 1

   Prepare butter

   Remove butter from the refrigerator 30–60 minutes before starting so it reaches a soft, spreadable consistency. If short on time, cut butter into 1/2-inch cubes to accelerate softening.

2. 2

   Soften and whip

   Place the softened butter in a medium mixing bowl. Using a hand mixer or a sturdy spatula, beat the butter for 1–2 minutes until smooth and slightly fluffy. This step ensures even distribution of truffle and aromatics.

3. 3

   Add truffle and aromatics

   Add the black truffle paste (or finely minced preserved truffle), finely minced shallot, snipped chives, lemon juice, neutral oil, and Parmigiano-Reggiano (if using) to the whipped butter. Sprinkle in the sea salt and freshly ground black pepper.

4. 4

   Combine thoroughly

   Fold and mix all ingredients together until the truffle and aromatics are evenly incorporated and the butter is uniformly smooth. Taste and adjust seasoning: add up to an additional 1/4–1/2 teaspoon salt or a pinch more pepper if desired. If truffle flavor is too subtle, add up to 1 additional teaspoon of truffle paste, mixing well after each addition.

5. 5

   Shape and chill

   For a compound butter log: place a sheet of plastic wrap or parchment on your work surface, spoon the truffle butter onto the center in a rough log shape (about 6–8 inches long). Fold the wrap over and roll/press into a tight, even cylinder, twisting the ends to seal. For a butter tub: transfer the butter to a small jar or ramekin and smooth the top. Chill in the refrigerator until firm, about 1–2 hours.

6. 6

   Store and serve

   Store refrigerated for up to 2 weeks in an airtight container or wrapped. For longer storage, freeze for up to 3 months; thaw in the refrigerator before use. To serve, slice rounds from the chilled log or soften a spoonful at room temperature (10–20 minutes) and use on grilled steak, roasted vegetables, warm bread, pasta, or mashed potatoes.

7. 7

   Notes on ingredients

   If using fresh black truffle (rare/expensive), finely grate or mince a small amount (about 1–2 teaspoons) into the butter and fold gently — reduce or omit truffle paste when using fresh truffle to avoid over-concentration. Adjust shallot and chive amounts to taste; if you prefer no onion bite, substitute with 1/2 teaspoon shallot-infused oil or omit shallot entirely.