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Black truffle butter sounds fancy, but it’s ridiculously easy to make. Just good butter, fresh black truffle, and a microplane. No strange additives and no inflated price tag. You’ll end up with a rich compound butter that turns even scrambled eggs into something worth bragging about.

A log of black truffle compound butter.
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Here’s Why This Truffle Butter Recipe Works

Fresh truffles, full flavor: Finely minced truffle adds bold, complex notes that pre-made blends just can’t match.

Quick payoff: You’ll have it prepped in minutes, but the depth it brings to dishes is next-level.

Customize the texture: Want it softer? Mix in a little truffle oil or olive oil to make it more spreadable.

Stash it for later: Make a larger batch and freeze it in portions for a fast upgrade anytime.

Truffle butter log beside whole black truffles and striped white cloth.

Recipe Tips

Use a microplane: It’s the best tool for breaking down the truffle into small enough bits to distribute evenly.

Soften your butter: Room-temp butter blends easily without turning greasy.

Don’t skip the salt: If you’re using unsalted butter, add a pinch of salt to make the flavor pop.

Wrap it tight: Rolling the butter into a log (with parchment or wax paper) makes it easy to slice and store.

Add it to our pasta with black truffles or stir it into our Instant pot farro.

Medium-rare steak with melting truffle butter, garnished with herbs and potatoes.

Truffle Compound Butter

Truffle butter is simple to make but adds serious depth to whatever you’re cooking. A little goes a long way. It is so good melted over a roasted ribeye. You can also add it to pasta, potatoes, or even just good bread. It is also great on veggies like steamed broccoli.

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Rare steak with melting herb butter, roasted potatoes, and fresh herbs.
Prep Time: 10 minutes
Total Time: 10 minutes
5 from 18 votes

Black Truffle Butter

By Dahn Boquist
Make your own black truffle butter for a fraction of the cost of high-end stores. The earthy, nutty flavor of black truffles infuses into the butter and turns any dish into a luxurious culinary experience.

If you make this recipe, please leave a star rating and comment.

Servings: 8 ounces of black truffle butter
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Equipment

Ingredients 

  • 2 small black truffles, ¼ ounce each**
  • 1 cup salted butter, room temperature
  • 1 teaspoon black truffle oil, optional

Instructions 

  • Mince the black truffles up very finely. A microplane works well.
  • Use a fork to combine the minced truffles with the butter and oil (if using).
  • Place the butter on a piece of parchment or wax paper and roll it into a log. Twist the ends to seal.
  • Refrigerate for 1 to 2 hours.

Video

Notes

Truffle Conversion: 1 small truffle (about ¼ ounce) yields approximately 1 tablespoon of finely minced truffle.
Pre-Minced Substitute: Use 2 tablespoons of jarred, pre-minced truffle in place of fresh whole truffles.
Storage Tips: Truffle butter with fresh truffles will keep in the refrigerator for 1 to 2 weeks. For longer storage, freeze it for up to 3 months.
Spreadable Texture: For a softer, more spreadable butter, add truffle oil or a drizzle of olive oil.
Salt Note: If using unsalted butter, add a pinch of salt and adjust to taste.

Nutrition

Serving: 1tablespoon, Calories: 102kcal, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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5 from 18 votes (18 ratings without comment)

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6 Comments

  1. Elena says:

    Just brought 1 day old truffle in Manjimup Western Australia and butter for our stay at our own air BB
    Wish I knew about the oil and made some first, makes more sense to the infusion process better than the truffle farm recommended 😍 yes I was near truffle trees lol
    I love truffle butter on toast and the oils would make it more spreadable.
    THANK YOU VERY MUCH GREAT IDEA !

    Reply
    1. Dahn Boquist says:

      Thanks for the comment. Enjoy your stay in Australia. That sounds so fun.

      Reply
  2. Mimi says:

    Truffles smell like dirty feet to me, but I can’t get enough of them! I once ate at a restaurant in NYC with my daughter, and we were introduced to the truffle that they would be using on our pasta! It was pretty funny to say the least. But the pasta was heavenly. Anyway, I’ve never gotten my hands on any truffles, but it must be fun to play with them! Love the butter.

    Reply
    1. Dahn Boquist says:

      Haha, funny you like truffles if you find the smell unpleasant but they do taste heavenly 🙂

      Reply
  3. angiesrecipes says:

    Truffle butter on top with that juicy steak…life is good :-))

    Reply
    1. Dahn Boquist says:

      This is a good life, isn’t it Angie 😉

      Reply