Fresh Black Truffle Butter
This is one of our favourite ways to use and store fresh truffle. It is simple, versatile and can be used to finish all kinds of dishes.
Ingredients
200 g plain unsalted butter
10–20 g fresh French black truffle, (Tuber melanosporum)
A small pinch of sea salt, optional
Choose a good plain butter. Avoid butter with added culture flavour, extra flavouring or whitening ingredients, as these can reduce the truffle flavour.
Place the butter in a clean glass container next to the fresh truffle.
Seal the container and place it in the fridge for 24–48 hours. During this time, the truffle aroma will naturally infuse into the butter.
After 24–48 hours, the butter can be used as it is for a gentle truffle flavour.
For a richer truffle butter, let the butter soften to room temperature, then finely grate 10–20 g of fresh truffle into it. Use 10 g for a lighter flavour, or up to 20 g for something more indulgent.
Mix gently until the truffle is evenly spread through the butter.
Place the butter onto baking paper or cling film and shape it into a log.
Chill in the fridge. Ideally, let it infuse for another 24 hours before using.
How to use
Do not cook truffle butter. Fresh truffle flavour is delicate and too much heat can reduce the aroma.
Use it as a finishing butter. Place a slice on a cooked steak and let it melt, stir it through pasta at the end, or add it to hot potatoes, risotto, scrambled eggs or vegetables just before serving.
Do not simmer it in a sauce. Add it at the end, once the dish has finished cooking.
Storage
Keep in the fridge and use within a few days.
Truffle butter can also be frozen. Slice it into portions before freezing so it is easy to use when needed.