| Truffle Butter |
Author: Nicole
Ingredients
- 4 tablespoons European butter (see Notes)
- 1 tablespoon black truffle paté or spread (or to taste) (see Notes)
- Flaky sea salt, such as Maldon (optional)
Instructions
- Remove butter from the refrigerator 30 to 45 minutes in advance to soften.
- Mix butter and black truffle paté or spread in a small bowl with a fork. Add more black truffle paté or spread for a more intense flavor. Taste and sprinkle some flaky sea salt if needed.
- Refrigerate it for a few days until ready to use or keep it at room temperature if you’re using it immediately.
Notes
* I recommend using ‘European butter’ or ‘Plugrá’ which has a higher milk fat content (82%) than regular butter.
* You can purchase La Rustichella Black Truffle Paté on Amazon or look for Black Truffle Spread at Wegmans – they are essentially the same thing.
* Serving suggestions – tossed with steamed potatoes (one batch was enough for about 2 pounds of small gold potatoes), as a finish to a grilled steak, rub for your Thanksgiving turkey, tossed with steamed vegetables or used in place of garlic butter for truffle butter bread.
* Recipe can easily be doubled or tripled.
* You can purchase La Rustichella Black Truffle Paté on Amazon or look for Black Truffle Spread at Wegmans – they are essentially the same thing.
* Serving suggestions – tossed with steamed potatoes (one batch was enough for about 2 pounds of small gold potatoes), as a finish to a grilled steak, rub for your Thanksgiving turkey, tossed with steamed vegetables or used in place of garlic butter for truffle butter bread.
* Recipe can easily be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/truffle-butter/