Truffle Butter Recipe... the quick way and the long way

Here’s two ways to make truffle butter; the quick and long way. Whichever you choose, start with good quality butter or cream and you’ll get a far better result. Truffle butter freezes well and is a great way to extend the truffle season. Just double wrap it in appropriate portion sizes and seal in an airtight container before freezing. It will keep in the freezer for up to 6 months.

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Truffle Butter using fresh black truffles from Australian Truffle Traders (Image: Sarah Hewer)

Truffle Butter The Quick Way

Ingredients:

• Unsalted Butter, the best you can buy (if you choose a salted butter just omit the salt stage of recipe)

• Fresh Truffle (4% truffle to butter)

• Quality sea salt flakes or blossoms (0.5 - 1% salt to butter to taste)

Method:

• Let the butter come to room temperature then add to a bowl.

• Microplane (or grate) fresh truffle over the top at a ratio of 4%.

• Add salt to taste. Stir through until well integrated but don't over mix.

• Put in a butter dish and leave in the fridge overnight to allow aroma to permeate.

Truffle Butter The Long Way

Ingredients:

• Pure cream, top quality with a good fat content (check to ensure it doesn’t contain emulsifier or rennet)

• Fresh Truffle (2% truffle to cream)

• Quality sea salt flakes or blossoms (0.5 - 1% salt to butter to taste)

Method:

• Microplane or grate truffle into the cream and stir through.

• Cover and leave in the fridge overnight to allow aroma to permeate. Stir occasionally, just when you open the fridge.

• You can beat the cream into butter using a food mixer with a paddle attachment, a hand whisk or even a jar. Whichever you choose, beat/whisk/shake it. You need to take it through the stages of whipped cream, peaks and then suddenly it will split into butter and buttermilk.

• Clean the buttermilk off the butter so it keeps well. Do this by first straining the buttermilk off through a sieve leaving butter and truffle. Set the buttermilk aside and use for another recipe.

• Wash the butter in icecold water.

• Put on a board / clean kitchen towel and pat to remove all excess moisture.

• Place on a dry board and sprinkle with sea salt flakes or blossoms. Work through gently through.

• Place the butter on a large piece of greaseproof paper or plastic wrap in a loose log shape. Wrap and roll to form a smoother log, then twist the ends and put in the fridge. Slice pieces off as you need them.

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