Homemade truffle butter! Enjoy the gourmet flavors of high-end dining at your own kitchen table. This simple 2-ingredient truffle butter recipe is easy, delicious, and great for adding a restaurant flare to home cooking.
Table of Contents
Ingredients In Truffle Butter
- Butter: use unsalted butter so you can season it to taste. Let it sit out at room temperature to soften before using it.
- Fresh black truffles: make sure the truffles are firm without blemishes when you purchase them. Truffles should be used as soon as possible, but can be stored in the refrigerator for up to 3 days.
- Kosher salt and black pepper
How to Make Truffle Butter
Making homemade truffle butter is just like making any other compound butter. The key is to have room temperature butter, otherwise it will be too hard to mix evenly.
- Mix together the butter, grated truffle, salt and pepper.
- Roll the butter into a log by transferring the butter mixture to a piece of wax or parchment paper; roll into a log.
- Chill the butter until firm.
Test Kitchen Tips
- Use a microplane to grate the truffle.
- Use really good quality butter for the best results. We like Kerrygold Pure Irish Butter.
- Use any leftover truffle in our Black Truffle Pasta.
About Black Truffles
Truffles have an earthy, oaky, musky, meaty, even gamy flavor which can somewhat resemble that of above-ground mushrooms. Truffles taste like they smell—pungent, slightly sweet, and very savory.
Often times the aroma of a truffle packs more of a punch than the flavor. Together, the flavor and aroma of truffles add a delicious savory/gamy note to a dish.
Where to Buy Black Truffles
It’s best to purchase truffles from a well-known quality supplier such as Regalis Foods or D’Artagnan. One good-sized truffle will weigh in around 2-ounces, and should be more than enough for this recipe.
You can expect to receive truffles wrapped in paper towels in an airtight bag. It’s best to re-wrap them in fresh paper towels, place them in a zipper-lock bag, and set in the refrigerator.
Make sure the truffles are firm without blemishes when you receive them. Truffles should be used as soon as possible, but can be stored in the refrigerator for up to 3 days.
Avoid washing truffles until right before using, and let them come to room temperature before slicing or grating.
How to Use Truffle Butter
This flavorful truffle butter recipe will no doubt elevate any dish you add it to. It’s particularly great over filet mignon or pan-seared salmon, with our Black Truffle Pasta and Crispy Roast Potatoes. When finding ways to use truffle butter, consider the flavor of truffles (which is earthy, stinky and umami-rich). This butter is no ordinary butter!
- Top seared filet mignon, reverse seared steak, or a top sirloin with a pat of truffle butter.
- Place a pat of truffle butter over broiled salmon or pan seared chicken breast.
- Make an adult-version of buttered noodles or this Black Truffle Pasta.
- Top roasted potatoes or mashed potatoes with this truffle butter.
- stir some into risotto.
- Up the ante on simple vegetables like blanched green beans or sautéed broccoli by tossing with truffle butter.
- Finish each serving of this Hungarian Mushroom Soup with a pat of truffle butter.
Variations
- Use white truffle instead of black truffle to make a gorgeous white truffle butter. (You could also use both black and white truffles.)
- Add white pepper instead of black pepper for a more “perfumy” flavor.
- Add a hearty winter herb such as thyme, rosemary or oregano.
- Use truffle salt instead of the fresh black truffle and kosher salt.
- Use truffle oil instead of fresh black truffle.
- Swap the kosher salt with flaky sea salt.
FAQs
A truffle (the fungi variety, not the chocolate truffle variety)is a type of ectomycorrhizal fungi, which means it grows in a symbiotic relationship with the roots of trees and grows entirely underground. There are several varieties of truffles, but the most common black truffles (Tuber melanosporum) or white truffles (Tuber mangnatum).
It’s best to purchase truffles from a well-known quality supplier such as Regalis Foods or D’Artagnan. One good-sized truffle will weigh in around 2-ounces, and should be more than enough for this recipe.
There are many factors that make truffles one of the most expensive foods in the world. For starters, they are laborious to find, seasonal, difficult to grow, take years to cultivate and have a very short shelf life. All in all, they are hard to find and hard to keep fresh.
Black truffle butter is very rich and decadent. It has an earthy, oaky, musky, meaty, even gamy flavor. It tastes like truffles smell which is pungent, slightly sweet, and very savory.
Yes you can! If you don’t plan on using the butter within a week we actually recommend storing truffle butter in the freezer. Transfer the log of butter to a resealable zipper-lock bag (we like these) and store in the freezer for up to 3 months.
You can, but add it to the butter slowly to ensure it doesn’t become too thin. If it does become too soft to roll into a log you can do one of two things. One, store it in a container and scoop/spread it. Or two, add more softened butter until it’s reached the ideal texture for forming into a log.
Truffle Butter Recipe
Description
Ingredients
- 1 cup (2 sticks) high-quality unsalted butter, room temperature
- 2 tablespoons grated black truffle
- 1 teaspoon kosher salt
- ½ teaspoons cracked black pepper
Instructions
- In a small mixing bowl combine butter, truffle, salt and pepper. Adjust seasoning to taste with additional salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
Notes
Nutrition
