Truffle Butter Recipe

Truffle Butter

Condiment, Ingredient

International Cuisine

Truffle Butter preparation-1

Truffle butter is a great way to realise the potential of truffles, a little bit of truffle goes a long way.

Prep Time: Rest Time:> Yield: 130g


approx 5g Black Winter Truffle {experiment using a bit more if you've bought an early season truffle somewhere, likewise low grade/low aroma or the last bit of an old truffle}

125g salted butter {salt is essential for properly realising truffle flavour}

Also; Greaseproof paper and a Spatula or butter knife


Overview: put butter on greaseproof paper, work truffle through with a butter knife, then use paper to spread, press and reform the butter into a block, rest at room temp for few hours, chill, form pat of butter, and serve.

  1. Allow the butter to come to room temperature and soften.
  2. Place the butter near the middle of some greaseproof paper, fold the paper over and flatten out to less than 1cm thick.
  3. Peel the top piece of paper to the side, and grate/microplane the truffle over the surface of the butter.
  4. Lightly work the truffle into the surface of the butter with a spatula, then using the paper for handling, fold the thin layer of truffle & butter upon itself, doubling its thickness. Repeat the folding two more times. Bring the paper over the top of the butter and again flatten out to approximately 1cm thick, reform the block and flatten a final time. The truffle should be evenly distributed through the butter.
  5. Allow to rest at room temperature as the flattened, paper wrapped layer for a couple of hours, place in fridge until the butter is firmer. Then by folding upon itself again, form it into the final pat of butter.
Truffle Butter preparation-2
Truffle Butter preparation-3
Truffle Butter preparation-4

Serving Suggestions

  • Enjoy on sourdough toast, over seasonal crunchy green beans, or even a steak.
  • It also works well as a way to incorporate truffle into many other dishes. You can increase truffle concentration for using as an ingredient (more flavour, less fat), but as standalone table butter, twice as much truffle tastes about the same.
  • Truffle butter is at it's best for just 2-3 days in the fridge. Ideally make it fresh, no more than 12 hours in advance {a week will see you lamenting the waste of good truffle}