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. 

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. 

  1. Mix together the butter, grated truffle, salt and pepper. 
  2. Roll the butter into a log by transferring the butter mixture to a piece of wax or parchment paper; roll into a log.
  3. Chill the butter until firm. 

Test Kitchen Tips

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.

a log of truffle butter set on a brown plate with a few slices cut out of it and laying in a fan

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!

a log of truffle butter set on a brown plate with a few slices cut out of it and laying in a fan

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

What are truffles?

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).

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. 

What exactly is a truffle and why is it so expensive?

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.

What does black truffle butter taste like?

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.

Can I freeze truffle butter?

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.

Can I use truffle oil to make truffle butter?

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

5 from 1 vote
Prep Time 10 minutes
Chilling time 3 hours
Total Time 10 minutes
Yield 1 cup (16 servings)
Category Sauce/Dip
Cuisine American/French
Author Lauren Grant

Description

Earthy, woodsy, and savory, this easy-to-make homemade truffle butter is great served with pan-seared and grilled meat and fish, potatoes, risottos, and sauces. 

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

Store butter in refrigerator for up to 1 week. Store in freezer for up to 3 months. 

Nutrition

Serving: 1tablespoonCalories: 102kcalFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 20mg
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a log of truffle butter set on a brown plate with a few slices cut out of it and laying in a fan

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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