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Truffle Butter

by Katie Button
Total 15 minutes | Active 10 minutes
Makes 1 pound

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Ingredients

  • 1 ounce white or black truffle
  • 1 pound salted butter, at room temperature, plus 2 tablespoons for melting

Directions

  1. Using a rasp-style zester, grate the truffle into a small bowl. In a small saucepan, heat the additional 2 tablespoons of butter over low heat until just melted. Add the grated truffle into the pot and stir for 30 seconds. Pour the butter-truffle mixture back into the small bowl and place in the refrigerator for 5 minutes.
  2. While the mixture is cooling, in a large bowl, whisk the softened pound of butter with a whisk or electric mixer fitted with a whisk attachment on medium speed until fluffy. Add the truffle mixture to the whipped butter and whisk together until well combined. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.
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