Truffle Butter Recipe
A rich compound butter flavored with black truffle peelings, white truffle oil, and fresh chives. Chill until firm and use as a spread or finishing butter.
Servings: 16 servings
Ingredients
Ingredients
- 1 poundsoftened unsalted butter
- 2 tablespoonsfinely chopped black truffle peelings
- 2 ounceswhite truffle oil
- 2 tablespoonsthinly sliced fresh chives
- sea salt and pepper to taste
Instructions
Instructions
- Ensure the 1 pound unsalted butter is softened to room temperature (soft but not melted); place it in the bowl of a stand mixer fitted with the paddle attachment.
- Beat the butter on high speed for 5–7 minutes, until it becomes light and fluffy and has noticeably increased in volume.
- Add 2 tablespoons finely chopped black truffle peelings, 2 ounces white truffle oil, 2 tablespoons thinly sliced fresh chives, and a small amount of sea salt and freshly ground black pepper.
- Mix on low speed for 1–2 minutes, stopping once to scrape down the bowl and paddle, until the truffle peelings, oil, and chives are evenly incorporated into the butter.
- Taste and adjust seasoning by adding additional sea salt and pepper a little at a time, mixing briefly after each addition until you reach the desired flavor.
- Transfer the truffle butter to a container or place it on plastic wrap and shape into a log; smooth the surface.
- Chill in the refrigerator until firm before serving. Use immediately or store chilled (or freeze for longer storage).
Equipment
- stand mixer with paddle attachment
- Mixing Bowl
- Spatula
- Plastic Wrap
- Container
- Refrigerator
Notes
Notes
Make-Ahead:
You can make this up to 5 days ahead of time. Keep it in the refrigerator or freezer until you are ready to use it.
How to Store:
Cover and keep in the refrigerator for 7 days. Cover and freeze for up to 6 months.
You can
use this butter directly from the freezer in whatever you want to use it in.
Add
acids
like citrus juice or vinegar to enhance the flavor.
You can
use other fresh herbs such as parsley, oregano, basil, thyme, chervil, or rosemary.
I prefer
if the truffle oil is olive oil based.
Make-Ahead:
You can make this up to 5 days ahead of time. Keep it in the refrigerator or freezer until you are ready to use it.
How to Store:
Cover and keep in the refrigerator for 7 days. Cover and freeze for up to 6 months.
You can
use this butter directly from the freezer in whatever you want to use it in.
Add
acids
like citrus juice or vinegar to enhance the flavor.
You can
use other fresh herbs such as parsley, oregano, basil, thyme, chervil, or rosemary.
I prefer
if the truffle oil is olive oil based.