Black truffle butter

by Alan Bradshaw

Ingredients:

  • grated black truffles (quantity to your taste or whatever you have leftover) fresh or preserved (+ juice)
  • 100g, diced butter
  • pepper and salt to your taste

Method:

  1. Let the butter soften at room temperature for a couple of hours. It has to be very smooth and creamy for this truffle butter recipe.
  2. Add the finely grated truffles to the soft butter. Season the butter with a pinch of pepper and salt to your liking.
  3. Stir well again until you get a very creamy mixture. Then scrape the butter together using a rubber spatula and transfer it to a clean jar. For those who would like to keep their truffle butter for longer, you can also wrap the remaining butter in cling wrap, shape it into a log and freeze it. You can then slice it straight out of the freezer for use.
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