Black Truffle Butter
Make homemade black truffle butter with fresh black truffles, butter, and optional truffle oil. Slice it over steak, pasta, potatoes, vegetables, or bread for an easy finishing butter with rich earthy flavor.
Servings: 8 ounces of black truffle butter
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
